Nutty bread
There are some recipes that become so popular on the blogosphere that they circulate like wildfire, which is how I came upon a gluten-free recipe for this “life-changing loaf of bread”. Originating from the blog, My New Roots (I think), I’ve changed it around a bit to suit my own kitchen. I hope it suits yours too!
- 1 hr cooking
- Makes 1 large_piece
Print
Ingredients
- 1 cup sunflower seeds
- 1/2 cup almonds, roughly chopped
- 1/2 cup flax (linseed) seeds
- 1 1/2 cup cups rolled oats
- 2 tablespoon chia seeds
- 4 tablespoon psyllium husks (see note)
- 1 teaspoon sea salt
- 1 tablespoon honey
- 3 tablespoon melted coconut oil
- 2 cup water
Method
- 1Line a loaf tin with baking paper. In a large bowl, combine all the dry ingredients.
- 2In a medium bowl, whisk together the honey, coconut oil and 1½ cups of the water. Stir into the dry ingredients and mix until everything is well combined and you have a thick, but still slightly wet dough. Add the remaining water, bit by bit, to get to this consistency if you need to.
- 3Transfer to the prepared loaf tin and smooth the top. Leave to rest for at least 2 hours or overnight.
- 4Preheat oven to 180°C. Bake in the middle of the oven for 20 minutes. Carefully remove bread from the loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes until it sounds hollow when tapped. Let the loaf cool completely before slicing.
Notes
Trying to emulate regular bread recipes with gluten- free flours produces uneven results in my experience. Instead, try making seed and nut breads – they have a hearty depth to them that remind me of decent European breads. Psyllium husks are the outer coating of the psyllium plant’s seeds. It is not a wheat and is high in fibre.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020