Delicious gluten-free low carb bread

Food_Seed_Loaf.JPEG-0b9f1_t770My friend Amanda suggested the recipe for this loaf – it is far better than any other I have made and has no flour, eggs or sugar.  All seed goodness.  Try it, you won’t regret it!

 

 

Ingredients (1 large loaf):

2 cups sunflower seeds

1 cup ground flax seeds

1 cup of nuts of choice (hazelnuts, almonds, walnuts)

3 cups gluten-free rolled oats

4 Tbsp Chia seeds

8 Tbsp Psyllium husks

2 tsp salt

2 Tbsp xylitol, or erythritol, or other natural sweetener

6 Tbsp melted coconut oil

2 cups water

Method:

In a bowl or silicon loaf pan, mix dry ingredients.  Beat oil and water together, then add to dry mix.  Mix thoroughly then let sit around 2 hours.  When ready, it should keep its shape even when sides come away.

Preheat oven 170C.  After 2 hours, if you are using a silicon loaf pan, put straight into the oven.  If using a standard loaf pan, line it with greaseproof paper then pack the mix into it.    Let it cook for 20 minutes, then remove it from the pan, turn it upside down and let it cook for another 40 minutes on the oven rack.  Take it out then let it cool, and try not to cut it until it is perfectly cool – otherwise it will crumble!  It becomes firmer when you put it in the fridge overnight.  It toasts beautifully too!!!

 

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