Super immune booster bread

Nothing makes me happier than breakfast. I have been making this bread ever since 2020; when the world was on lockdown because of COVID I decided to bake, and cook while I was living alone in Barcelona far away from my family and friends.

This recipe is protein-rich and with an incredible amount of cordyceps (read more here). This bread is delicious to enjoy it is toasted with some avocado on top, seeds, and mushrooms or if you like more of a sweet breakfast you will love it with almonds or any seed butter and fresh berries!

I really enjoyed creating new recipes in the kitchen and I hope you love this delicious bread as much as I do.

Ingredients

1 cup of GF rolled oats

1 cup of cooked quinoa- you can replace it for rice or any other ancient grain

5 tablespoons of psyllium husk

1 cup sunflower seeds

2 tablespoons pumpkin seeds

2 tablespoons of whole almonds

1/4 cup whole hazelnuts

1/2 cup + 1 tablespoon ground flaxseeds

2 1/2 tablespoons chia seeds

1 teaspoon of Himalayan salt

1 1/2 teaspoon extra virgin olive oil

1 medium mashed sweet potato. I prefer Japanese sweet potato

1 3/4 cup warm water

Combine and mix well all the ingredients in a large bowl. Cover the bowl and let it rest in the fridge for at least one hour. If you want you can also store it overnight. When you are ready to bake preheat your oven to 400F /200C Generously grease a loaf pan with olive oil. 

Fill the mixture into the loaf pan and bake for 50-60 min depending on your oven. You can check by inserting a toothpick and once it comes out clean, your bread is DONE!

Remove from oven and let it cool, before removing it from the mold.

Storing Tips:

This bread freezes really well for up to 3 months. Make sure you let it cool down completely and slice it to your desired thickness. You can separate each slice with some parchment paper and save it in your favorite container or silicone freezer bag.