Baby marrow, seed and herb no-grain bread

Baby marrow, seed and herb no grain bread recipe

Packed with protein, healthy fats and flavour, this bread is a revelation! It’s wonderfully filling and incredibly delicious – you’ll only need a slice or two to keep hunger at bay for a couple of hours. Make a loaf, slice it thinly and freeze for breakfasts and lunches on the run. Add nutritious toppings like smashed avo with a squeeze of lemon juice or pan-fried spinach with a poached egg.

Recipe and styling by Claire Ferrandi

Photograph by Annalize Nel

Dietary advice by Maryke Gallagher, RD SA (BSC Diet, MNUTR) 

Baby marrow, seed and herb no-grain bread

Serves: Makes 1 loaf (15 slices)
Cooking Time: 1 hr 15 mins

Ingredients

  • 190g whole flaxseeds/linseeds
  • 60g ground almonds
  • 3 extra large eggs
  • 30ml (2 tbsp) canola/olive oil + extra, to grease
  • 7,5ml (1½ tsp) bicarbonate of soda
  • juice of 1 lemon
  • 7,5ml (1½ tsp) fennel/caraway seeds (optional)
  • 85ml water
  • 2,5ml (½ tsp) fine salt
  • 80ml ( cup) sesame seeds
  • 60ml (4 tbsp) sunflower seeds
  • 260g baby marrow, finely grated
  • ½ garlic clove, peeled and minced (optional)
  • large handful chives, finely sliced

Instructions

1

Preheat the oven to 170°C. Grease a 21,6cm x 11,4cm x 6,35cm loaf tin (1L capacity) with a little oil. Line the base and sides of the loaf tin with baking paper.

2

Add the flaxseeds or linseeds to a blender and blitz, about 1 minute. Depending on the strength of your blender, the seeds may or may not become fine – roughly chopped is what you’re aiming for and if your blender doesn’t blitz them at all, that is fine too.

3

Add the ground almonds, eggs, canola or olive oil, bicarbonate of soda, lemon juice, fennel or caraway seeds, if desired, water and salt to a blender. Blitz until well combined, about 3 minutes, and allow to absorb and thicken, about 10 minutes.

4

Stir in the remaining ingredients and combine well, then pour into the prepared loaf tin. Smooth the top of the batter with a spatula.

5

Bake in the preheated oven, 50 – 60 minutes or until firm but springy to the touch. Allow to cool completely on a wire rack, before turning out (using a sharp knife to release it from the tin, if needed). Slice either to serve or slice the whole loaf and freeze for on-the-run snacks. Serve the baby marrow, seed and herb no-grain bread either fresh or toasted.

READ MORE: The Banting market in Pretoria

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