New & Improved Seed Bread Recipe - now grain-free

by Kayle Sandberg-Lewis

Since I posted my gluten free seed bread recipe back in August of 2021, sprouted rice flour became extremely difficult to purchase. I started casting about for alternatives and landed upon something I like even better – green banana flour. I now have it delivered to my door. (The local market has banana flour in the bulk section, but it is conventionally grown, meaning the bananas are sprayed with synthetic fertilizers, herbicides and insecticides.)

Now the bread is grain-free and so easy to slice and toast. Try it out & let me know what you think.

This recipe requires 3 standard bread loaf pans. I use silicone.

Preheat oven to 350

In a medium sized bowl, combine:

The contents of two 24 oz jars of unsweetened applesauce

36 oz filtered water

.5 cup flax seeds

1 cup chia seeds

3T apple cider vinegar

3T psyllium

2 T. salt

Stir well with an immersion blender to break up lumps; set aside while you assemble the rest.

In a large bowl, thoroughly combine:

28 oz green banana flour (2 bags of this works well)

1 cups flax seeds

1 cup sesame seeds

1 cup sunflower seeds

1 cup chia seeds

1 cup pumpkin seeds

1 cup whole walnuts

1 cup chopped prunes or 1.5 cups dried blueberries.

Pour in the “wet” ingredients (the psyllium will make the mixture gelatinous) from the medium bowl into the bigger bowl. Mix with your hands to be sure everything gets moistened – it helps to wet your hands with water before diving in. The mixing process can take a little time, but you don’t want dry pockets in the loaves. I can tell you from experience that getting impatient & just adding more water can be to the detriment of the loaves plus they will take longer to bake.

Once the whole shebang is damp and blended, scoop out equal amounts into each of three loaf pans and pat into shape. Press it into the bottom corners to give your loaves symmetry and ease in cutting. You may find loose nuts, seeds or pieces of fruit sitting on top of the loaf – just poke them in with your finger and close the hole up over them.

Bake 90 minutes or until the loaves sound hollow when flicked with your finger.

Once cooled, I use wax cloth to wrap the loaves individually. I freeze two while the third is being consumed. Our preference is to thinly slice & toast.

Hive Mind Medicine blog posts are for educational purposes only and are not intended as medical advice. Please consult with your health care practitioner for personalized guidance.