I don’t know about you, but gluten free bread has never lived up to my expectation. When you add in needing to be egg free and dairy free there have really never been options where it tastes good and is not full of junk. Imagine my delight when I came across a recipe online for a nutrient dense, whole food loaf of bread that was easy to make and delicious. I make this loaf of bread at least twice a month and have recently also started making the cracker version. I have adjusted the original recipe to my own version of perfection. I am sure you are going to fall in love with this recipe too.
- 1 1/2 cups sunflower seeds
- 1/2 cup + 2 Tbsp whole flax seeds
- 1/2 cup hazelnuts
- 1/2 cup buckwheat flakes
- 1/2 cup quinoa flakes
- 1/2 cup rice flakes
- 4 Tbsp psyllium husks
- 1.5 tsp salt
- 3 Tbsp melted coconut oil
- 1 1/2 cups water
Combine all dry ingredients, stirring well. Melt the coconut oil and add water. Add this to the dry ingredients and mix well. Transfer into a bread loaf and smooth out the top. Let it sit out on the counter for 2 hours or overnight.
Preheat the oven to 175 degrees Celsius.
Place the loaf pan in the middle of the rack and bake for 20 min. Remove the bread from the loaf pan and place it upside down directly on the oven rack and bake for another 30-40 min. Bread is done when it sounds hollow when tapped. Let it cool completely before slicing.
This bread freezes really well. Slice before freezing and just warm up in a toaster when needed.
Original recipe from My New Roots found here .