HEALTHY NUT AND SEED BREAD GLUTEN FREE & VEGAN
Hi guys! This is my first nut and seed bread, vegan and gluten-free! honestly, when I was making it I thought this is going to taste weird, buuuuutt! It is so delicious! This is the best ever recipe for nut and seed bread, it tastes like bread but like compact, kind of german bread but even more delicious.
You can really taste the different nuts and seeds, and the maple syrup is key, you can substitute for a date and maybe smash it to have like a sweet ingredient, it works wonders!
I made this delicious nut and seed bread and top it with avocado and cucumber, OMG, so good! I also love the fact that you have to mix the ingredients and that´s it, just wait and then it goes into the oven.
Guys, honestly you have to try this recipe, super delicious, it is a great alternative to regular bread, I love the fact that is gluten-free.
CAN I USE ANOTHER NUTS OR SEEDS?
Of course, you can switch to another nuts or seeds of your choice but always keeping the same proportions, so if you want to use another nut instead of almond remember to use 1/2 cup, as long as you follow the proportion it should be fine.
You have to keep chia seeds on the recipe if you don´t want to use them you can use psyllium seeds instead, but chia seeds work the best.
1/2 cup almonds
1 & 1/2 cups gluten-free rolled oats
1/2 cup flax seeds
1 cup sunflower seeds
1/4 cup pumpkin seeds
1/3 cup chia seeds
1 tsp Himalayan pink salt
1/4 cup melted coconut oil
1 & 1/2 cups water
1 tbsp maple syrup
Preparation time: 10 minutes
Total time: 3 hours 30 minutes
Serving size: 6 serves
In a large bowl, mix the dry ingredients, 1/2 cup of almonds, 1 & 1/2 cups of rolled oats, 1/2 cup of flax seeds, a cup of sunflower seeds, 1/4 cup of pumpkin seeds, 1/3 cup of chia seeds and a teaspoon of Himalayan pink salt.
In a medium-size bowl mix the wet ingredients, 1/4 cup of melted coconut oil, 1/2 cups of water and a tablespoon of maple syrup, once mix pour the mix into the large bowl and combine until the dough is wet.
Pour the mix into a loaf pan baking tray, even the surface. I like to use a loaf like the one below, so it is easier to remove the loaf from the baking tray and you don´t need to use baking paper.
You have to leave the dough for at least 3 hours to make sure that the chia seeds absorb the water, I like to make it in the morning and having it for lunch or leave it overnight, so it is ready the next morning.
To bake it, preheat the oven at 180ºC (356°F) during 10 minutes, then cook the nut and seed bread for around 30 minutes.
I hope you like it!