Ultimate seed mix bread

Quick and easy to make, I sliced it up and wrapped the slices individually in cling wrap and toasted as needed.

7 eggs
1 Tbsp coconut oil
2 Tbsp balsamic vinegar
8 Tbsp ground ultimate seed mix
1 Tbsp potato flour/ coconut flour
1 tsp baking soda
1 tsp baking powder
2ml oregano
pinch of salt

Place all ingredients into a liquidiser and blits for a minute, place in a 15x15 cm square deep dish, lined the bottom with greaseproof paper.
Pour the bread mix in the tin and bake on 170 degrees Celsius for 35 minutes

Recipe and picture copyright by Tamsyn Wells

Ultimate seed mix recipes continued

I was worried when I bought the packet of these seeds thinking how long it will take me to eat all these, I now find I put it in almost everything. Since cutting most bread from my diet, I like that the seeds are still adding the necessary fibre and it adds a nutty flavour to my food plus I am finding new uses for them!

Ultimate Porridge
Makes 1 bowl

2 tbsp blended ultimate seed mix (to a dust) (or equal parts pumpkin seed, sunflower seed and flaxseed)
130ml coconut milk
piece of vanilla pod
5ml raw honey
fresh and dried fruit of your choice (I used fig, dry cranberry, sliced banana and fresh berries)
toasted almonds
toasted coconut flakes

Cook the blended seeds with the coconut milk, dash of water and vanilla pod for 10 minutes.
Add the other ingredients and eat as a hot porridge.

Ultimate Hummus
Makes 350ml

1 tin (400g) chickpeas, rinsed

1/2 garlic clove

2 tbsp tahini paste

2 tbsp ultimate seed mix blended to a dust

80ml extra virgin olive oil

30ml water

10ml lemon juice

salt and pepper

pinch of chilli powder

pinch of smoked paprika

Place all ingredients into a liquidiser and blend until smooth, add a little more water or oil if its too thick to blend, adjust the seasoning.

Eat with anything, my favorite is brown rice crackers.

Ultimate souffle'

Makes 1 

3 tbsp blended ultimate seed mix

130ml coconut milk

35ml honey

1 egg

Cinnamon

Cook the coconut milk, honey and seed mix until thickened. 

Separate the eggs and add the yolk to the cooked seed mix off the heat.

Whip the egg white until thick and fluffy, fold into the seed mix.

Grease a ramekin with coconut oil. Place the mix in the dish.

Bake on 190 degrees Celsius for 10-12 minutes. Dust with cinnamon.

Ultimate Omelet's

makes 2 small or 1 bigger

130ml coconut milk

30ml ultimate seed mix blended

30 ml coconut flour

15ml psyllium husk

2 eggs

pinch of salt

1 small banana mashed with a fork

3ml baking powder

coconut oil

Mix all ingredients except the coconut oil and allow to stand for 5 minutes to thicken slightly.

Spray and cook a non stick pan and place a little coconut oil in. Once the pan is hot pout the omelet mix in and cook until golden, place under a grill and grill the top until it is set.

Place on your plate and fill with fillings of your choice, I used peanut butter, banana and fig, drizzled with raw honey.

Recipes and pictures Copyright by Tamsyn Wells

Ultimate Seed Mix Cracker

Flaxseed contain Omega 3 and fibre, sunflower seeds contain folate, selenium, vitamin E and copper, Pumpkin seeds have antioxidants, Omega 3 and zinc and sesame seeds, calcium, magnesium, zinc, fibre, iron and B1. Basically everything you take in a multi vitamin is found in this ultimate seed mix and its really tasty too.

This is the second recipe in my Ultimate collection, the seed cracker is not really a new thing at all, I just really needed a toast substitute for the mornings and designed this recipe, I like that it has the added carrot and baby marrow making it a little less dry and even more nutritious.

The Ultimate cracker

Makes 4 large toast size pieces or 8 small

100ml ultimate seed mix, blended to a dust

100ml flaxseed

100ml sunflower seed

100ml pumpkin seed

1 small finely grated baby marrow

1/2 small finely grated carrot

2tbsp tahini paste

10ml psyllium husk

2ml cajun spice

1 ml onion powder

pinch of salt

Mix all together , spray and cook a 20cm by 15cm pan or line with greaseproof paper.

Press the cracker mix into the tin and bake on 180 degrees Celsius for 15 - 20 minutes.

Top with any sandwich topping.

Recipe and pictures copyright by Tamsyn Wells