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. Crispy, nutty flavour 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.

💭 Top tips

• Nuts and seeds are moisture-loving, so add water to nuts and seedsand let it 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 allergye. A nut allergy or intolerance is not the same as a seed allergy, but there are people who have both allergies.
• You add physillium to the bread so all ingredients stick together. Physillium 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

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Prep Time 10 mins

Cook Time 1 min

Rest time 2 hrs

Total Time 2 hrs 11 mins

Course Baking bread

Cuisine inspiration Other

Servings 1 bread

Calories 2030 kcal

Equipment

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

Ingredients

 

MetricUS Customary

 

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

Instructions

 

• Mix the seeds, nuts, oatmeal, psyllium and salt.
• Mix in a second bowl the agave syrup, coconut oil and the water.
• Add the two together and whisk well.
• Put in a cake tin of 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.

Nutrition

Calories: 2030kcalCarbohydrates: 132gProtein: 60gFat: 153gSaturated Fat: 16gSodium: 2394mgPotassium: 2167mgFiber: 74gSugar: 22gVitamin A: 70IUVitamin C: 5mgCalcium: 661mgIron: 18mg

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

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