Breakfast of Champion Recipe Series
Before Covid, my go-to was to pick up a loaf of Le Pain Quotiden’s gluten free bread on the way home Friday and use it for breakfast the following week. I found that LPQ had perfected gluten free bread. But it’s been hard to find an LPQ that sells loaves anymore - so this has come in a recent savior!
The seeds are full of fats, proteins, and the avocado topping adds to the healthy fat content. Plus it’s just delicious on it’s own. I like to eat this before a busy day because it always feels grounding. The bread can be frozen for up to 3 months, and because I’m a glutton for breakfast - I’ll often add a soft boiled egg to it. Another time hack it to keep Sabra single guacamole cups on hand to replace the avocado. Just depends on how much the you have in the morning.
Ingredients
1 cup (150 g) raw sunflower seeds
1/2 cup (80 g) pepitas (raw pumpkin seeds)
1/2 cup (approx. 70 g) mixed seeds of choice (choose from hemp seeds, more raw pumpkin seeds (pepitas) and sesame seeds)
1/4 cup (30 g) ground flaxseed
1/4 cup (45 g) chia seeds
1/4 cup (45 g) psyllium husk powder
1/2 tsp sea salt
1/4 cup (60 g) tahini
1 1/4 cup water (295 mL)
1/2 avocado, for topping
**You can use a mix of nuts such as almonds, walnuts, hazelnuts, or pecans to replace up to 1 cup of the seeds. Just make sure any nuts are finely chopped before adding to the mixture.
Instructions
Preheat the oven to 375 F.
Line a standard-sized loaf pan (approx. 8.5 x 4.5 x 2.5 in) with parchment paper with the ends sticking out over the sides so you can lift the finished bread out of the pan.
Add everything except the tahini and water to a large mixing bowl and stir to combine.
Add the tahini and water and stir into a thick, doughy paste.
Place the dough in the lined loaf pan and use your hands to evenly spread/press it into the pan until flat.
Bake for 50 minutes. If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.
Remove from the oven. Let sit for a couple of minutes then use the parchment paper to lift the loaf out of the pan. You may need to run a knife along the edges that don’t have parchment paper covering them.
Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Eat with avocado on top. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.