Seed, nut & oat bread
This bread is essentially gluten free if you use gluten free oats. The magic comes from psyllium seed husks, flax & chia seeds as the act to hold together the bread.
Let's get this straight, I did not concoct this recipe myself, although I so wish I had.
The jam to the top left is a rhubarb, strawberry compote. I have a recipe for this separately.
It's easy to slice up and freeze so that you can easily pull out a slice or too and toast. I find it tastes does taste best when toasted.
This bread is not only gluten free but also a fiber bomb!
Ingredients:
1 cup / 135g sunflower seeds
1/2 cup /90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
* I added 2 tbsp of rose hip powder to the loaf in the top picture, this is not necessary, I just liked the depth of flavour it gave and the added nutritional benefit.
Instructions:
Place all the dry ingredients in a bowl and mix.
Whisk together the oil, water and maple syrup and then pour oven the dry ingredients mix well.
While the mix soaks up the liquid place baking paper in a bread form.
Pour the mix into the bread form and push down to make the loaf compact.
Let sit for 2-8 hours to swell.
Pre-heat your oven to 175 C.
Bake in the middle of the oven for 20min.
Then take out of the oven and carefully flip it out of the baking pan, and stick it back in the oven. This to allow the loaf to bake throughly through. Bake for another 30-40min.
Allow the loaf to cool before you slice it. If you have the patience then let it sit over night. This way the bread won't crumble apart.
This is what the bread looks like if you don’t add rosehip powder.
Toasting this bread makes it so yummy!
