Banting friendly recipe for gluten-free Seed Bread – perfect for breakfast or a light snack
1 cup mixed seeds/nuts (I have a pre-mix that I buy with sunflower seeds, pumpkin seeds, linseeds and raw almonds)
1 cup almond flour
1 cup coconut flour
2 cups water (start with 1.5 cups and add more as necessary, I find coconut flour very thirsty)
3 Tbsp psyllium husks (not expensive, available from health store, help to bind everything together as there is no gluten)
1 tsp bicarbonate of soda
1/2 cup coconut oil (warmed until liquid)
1/4 cup natural yoghurt (or coconut milk or extra water)
2 tsp honey (or alternative healthy natural sweetener)
1/2 tsp salt
Pre-heat your oven to 180C and grease and line a small-medium sized loaf tin.
Mix all the ingredients together, if it seems very dry add another 1/4 cup water. It will NOT be like usual bread, it will seem quite crumbly and have the texture of beach sand, that’s fine.
Transfer mixture to loaf tin, smooth out the surface gently using the back of a spoon and bake for approx. 30 minutes or until golden.
A great tip is to leave the loaf to cool to room temp, remove from the loaf tin, slice and then freeze in slices and remove a slice at a time to thaw or toast just before eating. Great snack with mashed avo, scrambled egg etc.
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Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.