Let's be honest here, bread without gluten is pretty average. I recently was so excited to share the local GF pizza with my parents. To my deprived pallet it was the best thing since sliced bread (see what I did there). They dip in and out of gluten, it's not their best friend, but it doesn't affect them in the same way as me so they can have the occasional real pizza. They broke it to me that in a blind taste test they wouldn't be able to tell the difference between the box it was packaged in and the crust itself. My point here is that once you have been without a certain food for a long period of time your tastebuds change. My client this morning was so excited to tell me that a peppermint tea satiated her post dinner sweet craving now, and that's only 4 months into working with me. SO! For all you gluten eaters out there, don't expect this to taste like your freshly baked loaf from the local patisserie, but for anyone who has been deprived for a fair while, you'll love this, topped with Anita's Pate (recipe to come) and a bit of Ed's Salsa (recipe to come). And it's full of protein and fibre, omega-3 fatty acids and calcium. So there baguette.
Seed and Nut bread
3 tablespoons activated sunflower seeds chopped plus extra for sprinkling
3 tablespoons activated pumpkin seeds chopped plus extra for sprinkling
1 tablespoon black or white chia plus 1 tablespoon extra for sprinkling
1/3 cup activated almonds chopped
1.5 cups almond meal
3 tablespoons LSA
1 teaspoon baking soda
2 tablespoons coconut flour
1 tablespoon apple cider vinega
4 tablespoons coconut oil
1 teaspoon salt
Preheat the oven to 160 degrees C. Greace a 20cm x 10cm loaf tin and line the base and sides with baking paper.
Mix the sunflower, pumpkin and chia seeds in a large bowl. Stir through the almonds, almond meal, LSA, baking soda, and coconut flour. Add the eggs, vinegar, coconut oil and salt and mix well to combine. The mixture will resemble a batter rather than a dough.
Pour the dough into the prepared loaf tin and smooth out evenly with a spatula. Sprinkle the extra seeds on totp. Bake for 45-50 minutes or until golden and a skewer inserted in the centre comes out clean. (You will need to do a skewer test because this bread is much denser than regular bread and won't sound hollow when you tap it) Remove from the oven and allow to cool before turning out.
I usually slice this up and freeze half of it so I can grab a piece out each day for toast. Now I didn't invent this recipe, I stole it from somewhere but have no idea where, if it's yours please let me know and I'll credit you!