This bread is amazing. I actually prefer it to any of the gluten-free breads I have bought and tried over the years. Probably a year’s worth of recipe developing to get this gem just right, and I couldn’t be happier with the result. It’s delicious straight out of the oven, and even better sliced and toasted before adding toppings. We eat this for breakfast, lunches and sometimes dinners. I travel with my food-grade, non-toxic silicon bread pan so I can make this bread for us no matter where we are in the world!
This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)
You will need: blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts & seeds; 2 mixing bowls (1 large); whisk; wooden spoon/silicon spatula; measuring cups & spoons; food-grade silicon bread pan or non-toxic parchment/ baking paper lined bread tin (please avoid bread coming into contact with toxic non-stick coatings); drying/wire rack for baked bread to cool off on before cutting; bleach-free paper towel and air-tight container or large ziplock bag to store in fridge/freezer.
Prep Time | 10-15 minutes |
Cook Time | 1 hour |
Passive Time | 1 hour (baking) |
Servings |
slices
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Ingredients
Dry Ingredients
- 1 cup Almonds
- ½ cup Flaxseeds / Linseeds (golden or brown)
- 2 cups Tapioca Flour
- 2 tbsp Coconut Flour
- 1 tsp Baking Soda ('gluten-free' & 'aluminium-free')
- ½ tsp Sea Salt
- 5 pinches Baking Powder ('gluten-free' & 'aluminium-free')
Dry Ingredients - Seed Mix
- ½ cup Pumpkin Seeds
- ¼ cup Flaxseeds / Linseeds (golden or brown)
- ½ cup Chia Seeds
Wet Ingredients - 'Egg replacer'
- 5 tbsp Chia Seeds
- 1 cup Spring Water
Wet Ingredients
- ¾ cup Cashew Nut Milk (or any preferred milk alternative) [To make your own: grind 1 small handful (¼ cup) nuts and then blend with 1 cup water]
- ⅓ cup Macadamia Oil (or Almond Oil or warmed/melted Coconut Oil)
- 1 tbsp Rice Malt Syrup (or Raw Honey, Coconut Blossom Sugar/Syrup)
- 1 tbsp Apple Cider Vinegar (unpasteurised/raw vinegar)
Bread Topping
- 1 tsp Sesame Seeds (or any nut/seed of choice)
- 1 tsp Poppy Seeds (or any nut/seed of choice)
- 1 tsp Flaxseeds / Linseeds (or any nut/seed of choice)
Ingredients
Dry Ingredients
Dry Ingredients - Seed Mix
Wet Ingredients - 'Egg replacer'
Wet Ingredients
Bread Topping
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Instructions
- Preheat oven to 350°F / 180°C
- Dry Ingredients: Grind Almonds & Flaxseeds down to a flour-like consistency, using a blender (with grinder attachment - see description above).
- Dry Ingredients: Combine all dry ingredients in a large mixing bowl and set aside.
- Dry Ingredients - Seed Mix: Combine all Seed Mix ingredients together. Pulse into a course consistency and add to the rest of the dry ingredients.
- 'Egg replacer': Separately, combine Spring Water and ground Chia Seeds well using a fork and allow to stand for a few minutes before using.
- Wet Ingredients: Add the rest of the wet ingredients to the ‘Egg replacer’, and mix well using a fork.
- Add the wet ingredients mixture to the dry ingredients and mix well using a spatula or wooden spoon - I prefer a silicon spatula.
- Line an 8” x 4” bread pan with non-toxic parchment/ baking paper or use a food-grade, silicon bread pan instead - best to avoid bread pans with toxic non-stick coatings.
- Spread the mixture into the bread pan. Add the bread topping and spread and press the seeds into the surface of the bread.
- Bake for 60 min or until golden - use a knife to check middle of bread, if comes out clean/dry, bread is done.
- Remove and let sit for 2 minutes in the bread pan before removing. Then remove and let cool on a drying/wire rack - this will allow the base of the bread to breathe/stay dry, and not ‘sweat’.
Recipe Notes
- Be sure to let your bread cool down completely, then cut into thin slices. Admittedly, this bread's crust can be a little crunchy so it might take a little effort to cut the whole thing into slices. Slicing the whole bread and storing this way makes it easier to use/consume.
- Wait until cool, and then wrap in bleach-free/non-toxic paper towel in an airtight container or large ziplock bag.
- It is best to store your bread in the fridge or freezer - it will also last longer.