For the August challenge Susan from The Kiwi Cook dared us to make Seed & Nut Loaf – a super-healthy and gluten-free alternative to standard wheat-based bread.
Every month the Daring Bakers have a special challenge in store and this month it'svery special: Gluten-free seeds and nut loaf. Yum, I hear you say, and that's true. Crispy, nutty flavour and gluten free and lactose free! What a coincidence that the challenge is gluten-free and lactose-free, because as you may have read, you can now search on my site at allergy free recipes. Which you can find with the search box at the meals page.
Joking! You might have thought I was getting on vacation, but the opposite is true. This is the last week of the holidays (at the moment this blog is published I'm in the middle of the Children's holiday week where the children of the whole community are coming together and play for a whole week, and every year I volunteer the whole week), but next week I will blog again and am going full steam ahead. I have a lot of fun and new recipes in store for you. So starting on Monday a daily portion of recipes, food news and reviews.
- Nuts and seeds are moisture-loving, you add the water and 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.
- you have a nut allergy leave the nuts behind. If you're baking for someone else ask if only a nut allergy or also a seed allergy is in place. 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 all ingredients stick together. Physillium has a binding force.
Recipe: Gluten-free bread with seeds and nuts
- 140 grams sunflower seeds
- 90 grams of flaxseed
- 50 g hazelnuts, chopped
- 135 grams of oatmeal, gluten-free
- 2 tablespoons chia seed
- 3 tablespoons of psyllium seed, crushed
- 1 teaspoon fine sea salt
- 1 tablespoon agave syrup
- 3 tablespoons coconut oil, melted
- 375 ml water
- 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 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.