I hope this finds you well and enjoying the turn of the season and all the abundance food has that offers us!
This month’s offering is my new super seeded gluten free bread. There is a new brand on the market that costs £1.99 for 4 slices of bread, and this recipe is practically identical to the taste and texture at a snip of the cost! I hope you enjoy it.
Super Seeded Gluten-Free Loaf
140g sunflower seeds
90g sesame seeds or flaxseeds
70g hazelnuts or almonds
150g gluten free rolled oats
2 tbsp chia seeds
4 tbsp psylium husks (or 3 tbsp psylium powder)
1 tsp fine sea salt
1 tbsp caraway seeds
1 tbsp maple syrup
3 tbsp of coconut oil melted
- In a flexible silicon pan (or parchment lined loaf pan) combine the sunflower and flaxseeds or sesame seeds, nuts, oats, chia seeds, psylium husks, salt and caraway seeds and stir well.
- Wisk the maple syrup, coconut oil and 340ml f water together in a jug. Add this mixture to the dry ingredients and mix until everything is completely soaked and the dough becomes very thick (if it’s too thick, a little water). Smooth out the top with the back of a spoon and let sit out on the counter for at least 3 hours or overnight.
- Preheat the oven to 350F/180C/ gas mark 4. Bake the loaf for 20 minutes. Then remove the bread from the loaf pan, turn upside down and place directly on the oven rack. Bake for another 30 -40 minutes (the bread is done when it sounds hollow when tapped).
- Let the bread cool completely before slicing. Use a smooth sharp knife rather than a serrated one.
- Store the bread in a tightly sealed container in the fridge for up to 5 days (it freezes well too, slice and freeze).