Gluten Free Nut And Seed Loaf

~ Tandy

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 tablespoon 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.

Gluten Free Nut And Seed Loaf
Gluten Free Nut & Seed Loaf
Print Recipe
5 from 3 votes

Gluten Free Nut And Seed Loaf

This 'bread' makes a great replacement for a traditional loaf, and can be made sweet or savoury, depending on your palate
Recipe Category: Bread
Makes enough for: 1 loaf
All Rights Reserved: adapted from My New Roots

Ingredients

  • 135 g sunflower seeds
  • 90 g linseeds
  • 65 g whole almonds
  • 145 g gluten free rolled oats
  • 25 g chia seeds
  • 20 g psyllium husks
  • 5 g fine salt
  • 45 g coconut oil, melted
  • 15 mls maple syrup
  • 375 mls water

Method

  • 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:

Lavender and Lime Signature

Top of Page

Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

38 thoughts on “Gluten Free Nut And Seed Loaf”

  5. Hello Tandy,
    How is it in your Neck Of The Woods? It is still stormy and hot hear in ours. This recipes looks amazing. I am a nut fan.
    Olives also sound good.
    I just love a good homemade bread.
    Sorry, I haven’t been around much. I am stuck in the hospital. The internet is faster here but I just haven’t had much free time. Danny has been awesome and here with me all week. Have a wonderful Week. Sarah

    Reply

  9. Thanks for your candor, Tandy – but from that ingredient list, think I might agree with Dave and Nico – I love the sound of this loaf!

    Reply

  10. I deal with emails the same way. And I actually saw the The Life-Changing Loaf of Bread this very week online! Small world. Glad to get your take on it and know the right link now. I would be up for trying it for sure.

    Reply

  11. This is definitely an interesting “loaf”! I am all for trying something new, especially anything gluten free as my belly seems to not be loving the gluten life recently! I am going to try this, but go for the savory route and add sun dried tomatoes.. because I love them and in my opinion NOTHING can taste bad as long as those are included! 🙂 Cheers to a beautiful weekend, my dear!

    Reply

  12. Have seen this recipe in a few places and have got it on my to try list too – Tandy! Yes, I think olives would be a interesting and delicious addition.

    Reply

  14. I LOVE that the first instruction is to Pray!! This is obviously the recipe for me…. I have always been rubbish at making bread -and that’s clearly why!

    Reply

  16. 5 stars
    This bread looks so healthful and delicious! A great alternative to the carb laden stuff! 😀

    Reply
  19. Pingback: The Good Food And Wine Show 2016 - Lavender and Lime
  20. Pingback: 138 Marine Beachfront Guesthouse, Sandbaai - Lavender and Lime

I would ♥ to hear from you (comments will be visible when I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.