Gluten free nut bread
½ cup (65g) of almonds or hazlenuts roughly chopped
½ cup (135g) sunflower seeds
½ cup pepitas
½ cup (90g) of flax seeds
2 tbspns chia seeds
3 tblspns psyllium husk powder
1 ¾ cup quinoa flakes (or 1.5 cups (145g) rolled oats)
1 tspn Himalayan salt
1 tblspn organic maple syrup
3 tblspn of expeller pressed coconut oil or ghee
1.5 cups/350ml water
In a large bowl add all the dry ingredients & mix together
Melt the oil or ghee and whisk together with maple syrup & water
Add to dry ingredients and mix until everything is well combined and holding together (if too thick or dry add a little more water).
Line a loaf tin with baking paper including the sides and spoon in the mixture.
Smooth top with the back of the spoon.
Let rest on the kitchen bench with a tea towel covering for 2hrs min. or overnight.
To ensure dough is ready it should retain its shape even when you pulled away from side of loaf pan.
Preheat oven to 170oC or 330oF
Place loaf pan on middle rack in oven & bake for 20mins.
Remove bread from loaf pan & place upside down directly on a rack and continue to bake for another 30-40mins. Check occasionally and turn down heat if needed to prevent burning.
Bread is cooked when it sound hollow when tapped (knock on base).
Let cool completely on a cake tray before slicing.
Store bread in a tightly sealed container.
Eat as is with a bowl of soup. Top with a poached egg, avocado, hummus, baba ghanoush and your favourite salad leaves, tomato or cucumber.
In the loaf pictured I used quinoa flakes & Spiral brand coconut oil. Expeller pressed oil has a higher smoking point so better for cooking.
I also added a greater variety of nuts including macadamia & brazil nuts, keeping the total of nuts & seeds to 1 ½ cups.
I also added hemp seeds in lieu of some of the psyllium & flax seeds. Also try cashew, hazlenuts, pecan nuts, sesame seeds, walnuts. Another great protein rich addition are hemp seeds, soon to be legal for consumption in Australia as they are everywhere else in the World.