My Favourite Gluten Free Bread Recipe

I never thought bread could be so good for you but this recipe has seriously changed my life.

You have to try this seedy oaty goodness. It’s like bread of the health Gods - both healthy and delish!

It’s the perfect thing to eat for brunch or lunch with all your favourite toppings. And a great alternative crackers.

Plus it’s super easy to make.

Recipe below my lovelies.

Enjoy x

Ingredients:
½ cup sunflower seeds

½ cup pumpkin seeds
½ cup flax seeds
½ cup almond meal
1 ½ cups GF rolled oats
2 Tbsp chia seeds
3 Tbsp psyllium husk
1 tsp Himalayan sea salt
1 Tbsp maple syrup
3 Tbsp melted coconut oil
1 ½ cups filtered water

Directions:
1. In a silicon loaf pan combine all dry ingredients. Mix together the maple syrup, coconut oil and water in a seperate jug and then add this to the dry ingredients and mix very well until everything is soaked. Let sit for at least 2 hours or longer if possible (even overnight is fine). I find longer works better. To ensure the ‘dough’ is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

2. Preheat oven to 175°C.

3. Place loaf pan in the oven 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.

I usually make three loafs, then slice and freeze them so I always have some on hand instead of snacking on naughty things. Trust me, one will be gone in no time - it’s the best!

Enjoy x

Recipe adapted from My New Roots.