Gluten free nut and seed bread recipe

It’s no secret that living the GF life is expensive. In France, the government gives money to those struck down with coeliac disease. Down under we aren’t so lucky.

Instead of shelling out for overpriced products, I often just make my own. But I’ve always struggled with bread… at least until this recipe came along.

This nut and seed loaf is so easy that even I can’t mess it up. It tastes perfect with avo in the morning and even better dipped into a big bowl of soup for dinner. What are you even still doing here? Get baking already.

Nut and Seed Loaf Recipe

Ingredients:

  • 4 tsp psyllium husks
  • 500ml water
  • 1 cup almonds
  • 1 cup walnuts
  • 1 cup sunflower seeds
  • 1 cup pepitas
  • 1 cup flax seeds
  • 1/2 cup white sesame
  • 1/2 cup black sesame
  • 1 tbsp himalayan salt

Method:

1. Mix the psyllium husks and water in a bowl – set aside & allow to set to a jelly like consistency

2. In a separate bowl measure out all the remainder ingredients

3. Pour the psyllium mix into the dry mix

4. Mix well to combine

5. Pour into a lined loaf tin

6. Bake at 160 degrees for 50 minutes or until dry

7. Let cool completely

8. Slice & toast to serve. Best served with an array of toppings

This recipe was created by Miss Bliss Whole Foods Kitchen, where more of their amazing food will be displayed at Indooroopilly’s Best of Brisbane Design & Style market on the 7th of June.

While we’re on the topic, make sure to check out the best gluten-free foods, as tested by a coeliac. Also, study reveals gluten-free diet actually contains gluten.

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