GLUTEN FREE NUT & SEED BREAD

A friend of mine was recommending this bread she makes and she sent me the internet link to get the recipe.  It is a gluten free bread made with oats, flax, nuts and seeds as the main ingredients.  What is great about the bread is that you mix it up in the loaf pan.  It needs to sit for at least two hours and can sit overnight before it is baked.

The blog site where I found this recipe is called My new roots.   The author of the blog site is Sarah Britton and she is based in Copenhagen, Denmark.  I have spent a little bit of time looking at the various recipes and the photographs are stunning.  She is a holistic nutritionist and received her certification attending a one year program in Toronto, Canada.   Using a good camera does make a difference with the quality of your photographs.

I am providing the original recipe from the blog site.  I made some modifications.  I added an egg to the wet mixture.  I didn't have flax seeds but had ground flax so I used the same amount and added 1/2 cup of ground flax.  You will have to add at least half a cup to a cup more water to the recipe as ground flax seed is more absorbing.  I don't have a silicon loaf pan and used instead a regular non-stick bread loaf pan.  I baked the bread for about 50 minutes in the loaf pan.  I am tempted to buy a silicon loaf pan as one can never have enough gadgets and baking tools in your kitchen.  I mixed up the loaf at suppertime and let it sit overnight on the counter, covered with plastic wrap and baked it in the morning.  You need to let the bread cool on a rack before slicing it.  For breakfast this morning, I toasted two slices and put a piece of cheese on top.  The bread is very delicious and filling.

Dry ingredients mixed in the non-stick pan

The wet and dry ingredients have just been mixed and now it will sit to thicken.

Ready to sample.

The Life-Changing Loaf of Bread
Makes 1 loaf

INGREDIENTS:
1 cup  sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups 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 water

DIRECTIONS:

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well.  Whisk maple syrup, oil and water together in a measuring cup.  Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).  Smooth out the top with the back of a spoon.  Let sit out on the counter for at least 2 hours, or all day or overnight.  To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast.