Gluten & Dairy free high fibre bread Recipe
Also known as – “The Bread that will change your life!” Inspired and adapted from My New Roots
No need for a bread maker or time consuming kneading. This throw together bread loaf is full of nutrients and fibre. Gluten free, dairy free and Paleo.
Ingredients:
- 1 cup / 135g sunflower seeds
- ½ cup / 90g flax seeds
- ½ cup / 65g hazelnuts or almonds chopped small
- 1 ½ cups quinoa flakes
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
- 3 Tbsp. melted coconut oil or ghee
- 1 ½ cups / 350 ml water
Directions:
- In mixing bowl combine all dry ingredients, stirring well.
- Then whisk oil and water together in a measuring cup (coconut oil may need to be warmed in a pan to make it liquid. It is firm in cool temperature and runny on warm days or when heated).
- Add the oil and water to the dry ingredients and mix well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
- In a flexible, silicon or ordinary loaf pan put in mixture. Smooth out the top on mixture with the back of a spoon.
- Let sit out on the counter for at least 2 -3 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away.
- Preheat oven to 350°F / 175°C. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes.
- Bread is done when it sounds hollow when tapped. Let cool completely before slicing. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing & wrap in individual serving parcels for quick and easy toasting!
- I make this bread in bulk – aiming for 2-3 loaves baked at a time.
Category: Recipes
