RECIPE: DELICIOUS MIXED SEED BREAD (GLUTEN FREE)

Since adopting a gluten free diet, I basically chose not to eat bread, since no option in the supermarket caught my attention and they are a bit expensive for their size, not only that, but some have ingredients  that seems unnecessary and don't convince me. For a long time I replaced my bread cravings with brown rice tortillas (store bought), but it's definitely not the same. Some mornings I want my little piece of toast and herbal tea. Searching through blogs I love (I'm still not that skilled with gluten free baking, which is a whole new different world) I found this recipe on deliciouslyella.com, tried it, loved it and decided to share it with you guys.

Ingredients (One loaf of bread):

• 1 ½ cups pumpkin seeds
• 1 cup almonds
• ½ cup sunflower seeds
• ½ cup flax
• 2 tablespoons chia seeds
• 2 ½ cups cold water
• 3 tablespoons of psyllium husk powder (a natural fiber used as a mild laxative), if you're not vegan, you can substitute with eggs.
• 1 cup quinoa flakes (if you can find them use oatmeal, although it would not be gluten free, unless specified on the oatmeal container).
• Salt to taste
• Mixed herbs if you like (I did not add any to this batch)
 

Preparation:

Place the almonds, quinoa flakes and a cup of pumpkin seeds in a food processor or vitamix and pulse for a couple of minutes until it turns into flour. In a bowl mix the other cup pumpkin seeds, flaxseeds, sunflower seeds, psyllium husks, salt, herbs (if you wanted to add) and the flour you just did. Pour the water slowly while mixing the dough well. Let stand for about one hour so it solidifies.

Preheat oven to 355F, and when the dough is completely firm, grease the bread tin with coconut oil (or olive oil), pour the dough and press down with your hands or a spoon. Place the pan in the oven and cook for 40 minutes (I had to leave it 50 because when introducing the knife, it still had some dough sticking to it) just check it constantly so it doesn't burn. Let it cool, slice it, put in the fridge what you 're going to eat soon and freeze the rest in ziplock bags, taking out slice by slice and toasting it when you are going to eat it (that's what I do).

Because this bread is gluten free and does not have baking powder, or gluten/wheat it does not grow and it's quite dense (the texture is a little different than regular bread), but It's definitely delicious! Not only that, but it's a great option for people with intolerance's that may live in a place where there are not these types of breads available at the supermarket. It's also full of protein and rich in healthy fats and fiber.

Enjoy!

With Love,

Romina