PORRIDGE BREAD

Porridge Bread

10 Mins Prep | 210C / 190C fan / 1 hour 10 mins /2 lb loaf tin

75g Pumpkin seeds + 75g sunflower seeds

75g of chia seeds

100g Porridge oats

50G milled flaxseed or linseed

50g buckwheat flour

1tsp sea salt + 2 tbs of olive oil

300ml of water

1 tsp bicarbonate of soda

2 tsp apple cider vinegar

2 eggs beaten

Optional: 70g of dried fruit, cranberries, dates, figs etc.

Method:

Combine the pumpkin, sunflower, sesame seeds, oats, chia, flax, buckwheat flour, and salt in a bowl. Add water and olive oil, then stir until mixed. Leave for an hour.

Step 2: Add the bicarbonate on the mix, pour cider vinegar on top, then add eggs and mix it all into a wet batter.

Step 3: Pour into a prepared loaf tin, bake for 1 hour 10 minutes, cool on a wire rack, and slice once thoroughly cooled.

Freeze really well. I freeze slices of it - I prefer it toasted as it is very dense.

I adapted this recipe from a few different ones, I love them all. In this case, I wanted to maximise the fibre + Prebiotics + protein and not give up on taste.

Overall Benefits of the Recipe

• Encourages Good Gut Bacteria: Prebiotic-rich chia seeds, flaxseed, and oats feed beneficial gut bacteria.

• Promotes gut diversity

• Boosts Nutrient Absorption: Enhances calcium, magnesium, + iron uptake

• Supports Heart Health: Packed with omega-3s, fibre, and antioxidants.

• Provides Sustained Energy by combining complex carbs, healthy fats, and protein

• Enhances Immunity, anti-inflammatory: Rich in antioxidants, zinc, and vitamin E.