spelt and almond soda bread

300g wholemeal spelt flour
1-2 cups almond meal / flour
1 tsp salt
0.5 - 1 level tsp baking powder
3 tbsp pumpkin seeds
2 tbsp pine nuts
2 tbsp sesame seeds
2 tbsp chia seeds
1 tbsp coconut oil
2 cups almond milk
1 tbsp lemon juice

To check if the loaf is cooked, turn upside down and tap the bottom - if it sounds hollow it is ready. If not, put back into the oven upside down for a few more minutes

I use the almond meal left over from making my own almond milk, but you can substitute with ground almonds, almond flour, or oats

Preheat the oven to 190 C

Put the flour, almonds, salt, baking powder, seeds and nuts into a large bowl and stir

Add in the coconut oil and rub together using your hands (similar to making pastry)

Pour the lemon juice into the almond milk, then add a bit at a time and use your hands to combine the dry and wet together until you have a sticky dough that holds together in a ball (if you add too much liquid you can sprinkle over more flour until you get desired consistancy)

Put the dough onto a piece of baking paper on a baking sheet and shape into a round loaf

Using a knife, make some deep cuts across the loaf then put into the oven for 50 minutes




Serving Size: Makes around 15 slices

Number of Servings: 15

Recipe submitted by SparkPeople user ESMSEARLE.