Gluten-Free Seed Bread
Author:Healthy Gluten-Free Seed Bread! No gluten, yeast or refined sugars and no kneading. It's packed with healthy seeds, oats, and nuts, has amazing texture, and is really delicious!
Ingredients
- 2¼ cups (225 grams) rolled or old fashioned oats , divided (certified gluten-free if necessary)
- ½ cup + 2 tablespoons (84 grams) hulled pumpkin seeds
- ½ cup + 2 tablespoons (84 grams) hulled sunflower seeds
- 1¼ cups (125 grams) walnuts or pecans , chopped (or replace with more seeds for nut-free)
- ½ cup + 2 tablespoons (105 grams ) ground flaxseed , it MUST be ground not whole seeds
- ¼ cup + 1 tablespoon (60 grams) chia seeds
- 1½ teaspoons fine sea salt
- 2 teaspoons baking powder
- 2 tablesoons maple syrup , or brown/coconut sugar
- 2 tablespoons avocado or olive oil , (or any other liquid oil). Omit for oil-free.
- 1¼ cup (300 mls) dairy-free milk , unsweetened & unflavoured
INSTRUCTIONS
- Grease and line an 8.5 x 4.5 inch or a 9 x 5 inch loaf pan with parchment paper. Set aside.
- Take roughly half the oats (eyeballing it is fine - it doesn't have to be exact), and put them in a food processor or blender. Process/blend until flour-like then tip into a large mixing bowl.
- To the mixing bowl with the ground oats, add all of the nuts and seeds, the whole oats, salt and baking powder. Mix to combine.
- Next add the maple syrup, oil and milk to the bowl. Stir it all up really well to form a thick batter, then spoon into the lined loaf pan. It's really important to pack/press it down really well.
- Preheat the oven to 350 °F ( 175 °C). Let the loaf rest in the pan while the oven preheats. This step is important and gives the flax and chia time to gel. Don't skip it.
- Once the oven is at temperature bake the loaf on the middle shelf for about 60 minutes, or until a skewer, toothpick or sharp knife inserted into the middle comes out clean. If using a dark/black loaf pan it will cook a little quicker so check from 55 minutes. Don't worry if you see a crack or two. They will only be on the surface and your bread will hold together really well once cool.
- Leave to cool in the pan for 10 minutes then gently remove and place on a cooling rack. Carefully remove the parchment paper then leave until completely cool before slicing or storing.
NUTRITION
Serving: 1slice | Calories: 282kcal | Carbohydrates: 19g | Protein: 9g | Fat: 21g | Saturated Fat: 2g | Sodium: 263mg | Potassium: 358mg | Fiber: 7g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 3mg
