Recipe for Gluten Free Seed Loaf – a great alternative to bread
1 cup (250 ml) (135 g) sunflower seeds (mixed seeds, pumpkin seeds)
½ cup (125 ml) (90 g) flax seeds (sesame or partly poppy seeds)
½ cup (125 ml) (± 6o g) hazelnuts (almonds or mixed raw nuts)
1 ½ cups (375 ml) (150 g) rolled oats (quinoa flakes – adjust the liquid)
2 Tbsp (15 ml) chia seeds
¼ cup (60 ml) psyllium seed husks (3 Tbsp psyllium husk powder)
1 tsp (5 ml) salt (add ½ tsp if using coarse salt)
1 Tbsp (15 ml) maple syrup (pinch stevia or honey or molasses for a dark bread)
3 Tbsp (45 ml) melted butter or oil of your choice (coconut or olive oil)
1 ½ cups (375 ml) water (room temperature)
*Ingredients in brackets are alternatives/substitutions depending on preference
Select a medium size loaf tin and grease with butter or cooking spray. Measure out all the dry ingredients in a bowl, mix well and add to the loaf tin.
Place the maple syrup, oil and water into a measuring jug and mix well. Pour the liquid over the dry ingredients and mix with a fork until all is completely moistened and a stiff dough forms – sticky and too thick to stir. If necessary to make the dough come together and become manageable, add one or two extra tablespoons of water. Smooth the top with the back of a wet spoon.
Cover the pan and let the dough sit on the counter for at least 2 hours (or all dry or overnight) to allow the liquid to become completely absorbed.
Preheat the oven to 180°C when ready to bake. Place the loaf pan in the oven on the middle rack, and bake for 30 minutes. Turn out the firm bread and place it onto a baking tray or onto the overturned loaf tin to bake for another 20 minutes – the bread is done when it sounds hollow when tapped.
Let cool completely before slicing (difficult, but important!). Store the bread in a sealed container for up to five days. The bread freezes very well – slice before freezing for quick and easy toast!