Breakfast Bread with Ayurveda modifications

SEED BREAD

Not a traditional Kerala breakfast but many people in Europe have asked me for a bread that matches their presently dominating elements (PDE). This bread is very easy to make and it is gluten-free to suit even people who normally have trouble finding bread that suits them. For traditional Kerala breakfast food please refer my cookbook.

(If you use a different variety of psyllium than the finely grounded husk from Plantago Ovata remember that the properties might differ and so you need to adjust the measurements.)

1 cup pumpkin seed
1 cup sunflower seed
½ cup flax seed
¼ cup ground flax seed 
1 cup rice flour
4 tbsp psyllium powder
½ tsp salt
4 tbsp coconut oil
½ tbsp date syrup
1 ½ cup water

Grind the pumpkin seeds to coarse flour in a small blender. Combine all dry ingredients in a bowl and stir well. Stir in oil, water and date syrup. (Add a few more drops of water if needed.)

Transfer the dough to a loaf pan lined with oven paper and let rest for 1 hour.

Bake the bread on the bottom rack of the oven at 175 degrees Celsius for 50 – 60 minutes. Let the loaf cool before slicing.

Serve with olive paste and pitta balancing vegetables or mango jam depending on taste. You find recipes for the spreads in my cookbook Maten från min by (Swedish).

V – Add ¼ cup sesame seeds. Serve with sunflower paste and blueberry jam.

K – Use buckwheat flour instead of rice flour and a light oil instead of coconut oil. Serve with bean paste or apple jam.

If you want to post a photo of your meal on your social media and tag me (FB JaneshVaidyaAyurveda and Instagram janesh_vaidya_ayurveda) to share the inspiration that would be wonderful!