I have a very methodical way of dealing with my emails. I reply to them as soon as possible first and foremost. If they need further attention I leave them in my in-box, and if not, I move them to the appropriate folder. My friends send me recipes to try quite often and those go straight into the folder marked Lavender and Lime. I must admit I’m nowhere close to making my way through them. The other day I decided to tidy up this folder as it is overwhelmed with recipes, event invitations and book reviews. I’m so blessed by the abundance, but it needs organising. The timing could not have been better as I was actually stumped by this months’ challenge and while I was tidying up I came across an email from my friend Kim with the subject line ‘nut bread recipe’. I opened the attachment and printed out the recipe titled The Life-Changing Loaf of Bread. This recipe had obviously been waiting for me and completely matched this month’s brief. The first time I made it, it failed, and I turned the nuts and seeds into rusks for Dave. I then clicked on the link to the actual site and noted that her cup measurements did not yield the same weight measurements as mine did. It has made me rethink my express measures which I am going to delete off my blog. This Gluten Free Nut And Seed Loaf is not to my taste but Dave and Nico loved it. Kim describes it as follows
This is the most delicious ‘bread’ – Sandy’s been making it and its sensational. One can “go savoury” by adding finely diced olives or snipped sun dried tomatoes or simply, say, tarragon….. or “go sweet” by adding finely chopped dates and lemon zest or a small handful of raisins. Substitute the rolled oats with spelt flakes and one table spoon of raw honey.
I might make it again using olives as it was the texture I did not enjoy and maybe with a few soft morsels to break up the nuts and seeds I will enjoy it more.
- 135g sunflower seeds
- 90g linseeds
- 65g whole almonds
- 145g gluten free rolled oats
- 25g chia seeds
- 20g psyllium husks
- 5g fine salt
- 45g coconut oil, melted
- 15mls maple syrup
- 375mls water
- Spray and line a loaf pan
- Place all of the dry ingredients into the pan
- Place the coconut oil, syrup and water into a bowl
- Whisk to combine
- Add to the dry ingredients
- Stir until the liquid is completely absorbed
- Smooth the top and leave to bloom for 2 hours
- Preheat the oven to 180° Celsius
- Place the loaf tin into the oven for 20 minutes
- Remove the tin from the oven and carefully tip the loaf out
- Return the loaf to the oven, upside down, directly on the rack
- Bake for 40 minutes
- Remove from the oven and cool on a wire rack
- Once completely cooled, you can slice the loaf
Click on the links for conversions and notes.
Blog-checking lines: For the August challenge Susan from The Kiwi Cook dared us to make Seed & Nut Loaf – a super-healthy and gluten-free alternative to standard wheat-based bread.
What I blogged August 28:
- one year ago – Coiled Bread Rolls
- two years ago – Tanqueray Gin Breeze Cocktail
- five years ago – Friday’s Food Quiz