Gluten-free seeds and nut loaf

A delicious gluten-free seeds and nut loaf. Because when you're entertaining guests with a food allergy or intolerance, you want to serve them something delicious. And this bread is a healthy and great choice.

Yum, I hear you say, and that's true. The crispy, nutty flavor and gluten-free and lactose-free! The recipe is made when preparing a challenge from the Daring Kitchen and adapted from a recipe of The Kiwi Cook.

• Nuts and seeds are moisture-loving, so add water to nuts and seeds and let them stand for at least 2 hours. The moisture is then absorbed by the seeds and nuts and when baking the bread will burn less quickly.
• If you have a nut allergy leave the nuts behind. If you're baking for someone else ask if they've got only a nut allergy or also a seed allergy. A nut allergy or intolerance is not the same as a seed allergy, but there are people who have both allergies.
• You add psyllium to the bread so all ingredients stick together. Psyllium has a great binding force.

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Gluten-free seeds and nut loaf

A delicious gluten-free seeds and nut loaf. Because when you're entertaining guests with a food allergy or intolerance, you want to serve them something delicious. And this bread is a healthy and great choice.

5 from 1 vote

Print Rate

Servings 1 bread

Course: Baking bread

Cuisine Other

Prep Time: 10 minutes

Cook Time: 1 minute

Rest time: 2 hours

Total Time: 2 hours 11 minutes

Equipment

• ▢
  convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)

Ingredients 

1x2x3x

• 140 grams sunflower seeds
• 90 grams flaxseed
• 50 grams hazelnuts chopped
• 135 grams oatmeal gluten-free
• 2 tablespoons chia seed
• 3 tablespoons psyllium seed crushed
• 1 teaspoon sea salt fine
• 1 tablespoon agave syrup
• 3 coconut oil melted
• 375 ml water

Metric - US Customary

Instructions

• Mix the seeds, nuts, oatmeal, psyllium, and salt.
• Mix in a second bowl the agave syrup, coconut oil, and water.
• Add the two together and whisk well.
• Put in a cake tin of 10 inches (25 cm) length.
• Leave for at least 2 hours at room temperature, so that it becomes firm.
• Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
• Bake the bread for the first time for 20 minutes.
• Remove from the mold and place the bread on the rack in the oven.
• Bake again 30-40 minutes until nicely crisp.
• Let cool on a wire rack before you eat.

Notes

• Nuts and seeds are moisture-loving, so add water to nuts and seeds and let them stand for at least 2 hours. The moisture is then absorbed by the seeds and nuts and when baking the bread will burn less quickly.
• If you have a nut allergy leave the nuts behind. If you're baking for someone else ask if they've got only a nut allergy or also a seed allergy. A nut allergy or intolerance is not the same as a seed allergy, but there are people who have both allergies.
• You add psyllium to the bread so all ingredients stick together. Psyllium has a great binding force.

Nutrition

Calories: 2030kcal | Carbohydrates: 132g | Protein: 60g | Fat: 153g | Saturated Fat: 16g | Sodium: 2394mg | Potassium: 2168mg | Fiber: 74g | Sugar: 22g | Vitamin A: 93IU | Vitamin C: 6mg | Calcium: 662mg | Iron: 19mg

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Keyword: a gluten-free bread baking recipe, a lactose-free baking bread, home bread baking