Quinoa Superseed Loaf

Packed with protein and rich in omega-3 oils, we absolutely love this alternative to our regular loaf! The recipe was a ‘eureka’ moment in the early hours of the morning, when I’d been up developing and testing recipes for our new book ‘Superfood Breakfasts‘. It’s full of seeds for depth of flavour and lots of crunch, as well as being gluten free, dairy free, refined sugar free & yeast free AND it’s a doddle to make (no kneading or rising required!) Perfect…

Delicious just as it is with squished avocado & tomatoes or toasted and spread with homemade brazil nut butter & chia jam. We’ve been munching on it for breakfast, lunch and dinner. Hope you enjoy it too!

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Rye Sourdough Bread

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A few weeks ago I posted the recipe for our rye sourdough ‘starter’ and thought it was high time I followed it up with the recipe for our amazing rye sourdough bread! We experimented for months to get the best balance of ‘crust and crumb’ and I think we’ve pretty much cracked it!

Sourdough bread is the oldest and most original form of leavened bread – made with  wild yeast, packed full of tangy taste and much easier on your digestion than a regular loaf of bread. It contains loads of naturally occurring vitamins and minerals, plus uniquely balanced proteins and fatty acids and is massively more nutrient dense than commercially produced, highly processed breads.

We make two rye loaves a week and haven’t bought a loaf of bread in ages. It’s delicious fresh out of the oven or toasted with anything and everything on it! I really can’t imagine life without it…

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Rye Sourdough ‘Starter’

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I’m a big fan of homemade bread. There’s something really magical about the process of rising, bashing and baking and nothing beats the smell of a freshly baked loaf wafting around the house! Smells great and tastes even better….

We started making our own rye sourdough a couple of years ago, when we chose to cut back on the amount of wheat in our diets. We felt so good for it and it tasted amazing…there really was no turning back! We now make two loaves every week using the same ‘starter’ that we created all those years ago.

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