For a long time now I had been struggling with the poor nutrient level and taste of gluten-free breads. I know that my body and many others thrive much better with little to no gluten, but occassionally I would just feel like toast and the ease of preparation that comes with it. I had experimented with many different recipes for making my own but the lenghty process and the complicated ingredients list made it almost feel not worth my while.
I began picking and choosing different parts from different recipes and eventually came up with this combination of ingredients that make the most divine gluten-free, sugar-free, dairy-free and refined carbohydrate-free bread I think I have ever tried. Even more than that, it is so easy and simple to create,a and it doesn't come with an extensive and confusing list of ingredients that are hard to locate.
Give it a go, its totally worth it! Hopefully you enjoy it as much as my family and I do.
Kerri x
I began picking and choosing different parts from different recipes and eventually came up with this combination of ingredients that make the most divine gluten-free, sugar-free, dairy-free and refined carbohydrate-free bread I think I have ever tried. Even more than that, it is so easy and simple to create,a and it doesn't come with an extensive and confusing list of ingredients that are hard to locate.
Give it a go, its totally worth it! Hopefully you enjoy it as much as my family and I do.
Kerri x
Nut and Seed Bread
4 eggs
½ cup pumpkin seeds
½ cup sunflower seeds
1 cup walnuts
¼ chia seeds
¼ cup flaxseeds
¼ cup water
½ teaspoon baking soda
Preheat oven to 180°C.
Blend all seeds and nuts into flour using a high speed blender. Leave small chunky bits if you prefer a slightly more textured bread.
In a separate bowl whisk eggs and then add water and baking soda and mix well.
Add seed/nut flour to the egg mixture and mix well.
Line a loaf tin with baking paper and pour mixture into tin and using the back of a spoon smooth the top flat.
Bake for 45 minutes, or until cooked through. Remove from oven and let cool on a cooling rack.
Slice thinly and enjoy fresh with your favourite topping, or freeze.
4 eggs
½ cup pumpkin seeds
½ cup sunflower seeds
1 cup walnuts
¼ chia seeds
¼ cup flaxseeds
¼ cup water
½ teaspoon baking soda
Preheat oven to 180°C.
Blend all seeds and nuts into flour using a high speed blender. Leave small chunky bits if you prefer a slightly more textured bread.
In a separate bowl whisk eggs and then add water and baking soda and mix well.
Add seed/nut flour to the egg mixture and mix well.
Line a loaf tin with baking paper and pour mixture into tin and using the back of a spoon smooth the top flat.
Bake for 45 minutes, or until cooked through. Remove from oven and let cool on a cooling rack.
Slice thinly and enjoy fresh with your favourite topping, or freeze.
