Nut and Seed Bread (Flour Free, Gluten Free)

I’m in love with this bread. It’s really simple to make yet it tastes so wholesome, hearty and nourishing. It perfectly complements a delicious bowl of soup, makes sandwiches so much more healthy and toasts perfectly. I love it with a generous helping of homemade hummus (recipe here), topped with a vegan poached egg (recipe here), or simply served with a lovely spread of homemade butter (recipe here).

It also looks amazing and serves as an impressive accompaniment to any meal. Packed full of protein, fibre, vitamins and good fats, it’s satisfying sustenance that you can feel good about!

Combine the following ingredients in a bowl and mix well:

4½ cups of gluten free oats

1½ cups of flax seeds

1½ cup of almond slices

¾ cup of organic psyllium seed husks (these are essential as a binder)

½ cup chia seeds

2 tsp sea salt

Then, put the following ingredients in a measuring jug and stir well:

4½ cups of water

3 tbsp maple syrup (or agave syrup)

½ cup melted organic coconut oil (or extra virgin olive oil)

Next, pour the wet ingredients into the dry ingredients and mix until everything is soaked and a thick dough is formed.

Transfer the dough into a lined/greased loaf pan, smooth the surface and set aside for a couple of hours.

When the waiting time is finally over, place the loaf pan in the oven, preheated at 200°c, for 20 minutes. Then remove from the pan, place directly on the oven shelf, and cook for 30 minutes more.

Allow the bread to cool before removing from the pan and slice as required.

Enjoy!