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
Makes enough for: 1 loaf
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