Eating Healthy & Delicious Food Should Be Easy
This nutrient packed bread is my go-to for all meals of the day. It’s not only packed with nutrients that are easy to digest, but also very easy to make. Just make it on a day that you’re home all day. It needs a bit of time to set and bake.
I constantly come up with new versions, depending on what ingredients I have at home. It’s very easy to swap out the veggies, the seeds, flours, & any dried fruits you want to use. Just use the same amount as in the original recipe, but account for any added fluids if your veggies have more water in them. The only seeds I wouldn’t swap are linseeds, chia seeds and psyllium husk. These all work as glue, to keep all the ingredients together.
Ingredients
- 1/2 cup (1 dl) dried mung beans or red lentils, soaked overnight
- 1,5 cup (3 dl) oats
- 1 cup (2 dl) pumpkin seeds
- 1/2 cup (1 dl) sunflower seeds
- 1/2 cup (1 dl) hemp seeds
- 1/2 cup (1 dl) linseeds/flaxseeds
- 1/4 cup (1/2 dl) chia seeds
- 1/4 cup (1/2 dl) psyllium husk
- 1 tsp salt
- 1 cup (2 dl) vegetables. The options are endless, pick something you like for example carrot, brussel sprouts, lingonberries or frozen spinach.
- 1/2 cup (1 dl) dried fruit for example raisins or cranberries (can be excluded if you like)
- 1,5 cup (3 dl) boiling water. If you choose vegetables with a lot of water in it, you might have to reduce the added water.
- 1/4 cup (1/2 dl) rapeseed oil
Instructions
- Soak the mung beans in water overnight. You can also soak all seeds except linseeds, chia seeds and psyllium husk. Rinse and remove all water the following day.
- Put the mung beans in the blender and mix to a grainy paste.
- Mix all the dry ingredients and mung beans/ lentils.
- Put the vegetables in the food processor & mince them into smaller pieces.
- Mix all ingredients except the water and oil.
- Boil the water and pour it and the oil over the dry ingredients. Blend and knead with your hands, into a fairly compact dough.
- Put parchment paper in a bread tin or make a double dough and put into a large baking tray. Put the dough into the tray and press it down so that it’s firm.
- Leave the dough to sit on the counter for 2 hours. It needs time to sit in order to make all the ingredients stick together.
Tips
This bread is super for all meals, and can be paired with any topping you like. I eat a lot of it, so I always make at least a double batch in a baking tray. Since it contains a lot of water and no preservatives it doesn’t keep for many days, especially at room temperature. I suggest keeping a few slices in the fridge and the rest in the freezer. I always cut it up and put a piece of parchment paper in between the slices, before putting it in a freezer bag. That way it is easier to take out as much as you want at a time.

The toppings for this bread are endless, use whatever your heart fancies. Here I’ve topped it with Vegan Cream Cheese, Avocado, Tomato & a sprinkle of Tarragon & Black pepper. I try to incorporate as much herbs as possible in what I eat, they are all very delicious & add another level of flavor to anything.