NOURISHING NUT & SEED BREAD
- The Rainbow Team
- Mar 22, 2016
- 3 min read
Serves: 10+ A gluten free and vegan nut and seed bread. High in fiber, protein, and healthy fats. VGN, GF, Paleo
INGREDIENTS 3 cups filtered water (start with 2½ and add more as needed) 1 cup raw sunflower seeds, ground 1 cup raw almonds, ground 1 cup rolled oats, gluten free ½ cup raw pumpkin seeds ½ cup flax seeds, ground ¼ cup coconut flour 3 tablespoon organic coconut oil, melted 3 tablespoons psyllium husk powder 2 tablespoons chia seed, ground 1½ tablespoons sesame seeds 1½ tablespoons maple syrup 1 tablespoon maca powder (optional, but great flavor) 1 teaspoon caraway seeds, ground 1 teaspoon sea salt fresh ground black pepper small pinch of dried tarragon
INSTRUCTIONS Measure out the amount of nuts/seeds first, then follow grinding instructions. In a food processor, blender, or nut/seed grinder take almonds, flax seeds, sunflower seeds, and chia seeds and grind until a fine powder is created. Pour into a large mixing bowl and set aside. In a small mixing bowl, whisk together melted coconut oil, maple syrup, herbs/spices, and water until combined. In a large mixing bowl, combine the ground nuts and seeds with all other dry ingredients (oats, pumpkin seeds, psyllium husk, sesame seeds, coconut flour, maca) Pour the "wet" mixture from the small mixing bowl into the large mixing bowl with the dry ingredients. (add more water here as needed only) Stir until well combined- the psyllium husk, chia, flax seeds, and coconut flour will rapidly absorb the water and create a dough texture. In a lined bread pan- standard size 9x5 (I like to use parchment paper, well greased or a silicone bread pan), pour the dough mixture into the pan. Evenly spreading the mixture and pressing down until firm and flat on the top. Let set at room temperature for about 2 hours (or more). This is important as the chia seeds, flax seeds, psyllium, and coconut flour will have more time to absorb the liquid mixture and soften. Preheat oven to 350 degrees F and bake for 60-75 minutes, remove bread loaf pan and either lift the parchment paper from the sides to easily lift the loaf out of the bread pan or you can flip upside down taking the bread loaf out of the pan. Be gentle, this bread is still fragile and hot. Place the bread loaf (without the pan) directly onto the baking rack in the center of the oven, bake for an additional 60 minutes or until golden brown and firm. Let cool at room temperature before slicing (important).
Store the bread in an airtight container in the refrigerator for 5-7 days. You can also freeze this loaf in individual slices. Enjoy!
Notes DOUGH// the dough before baking should not be wet, it will be well formed FREEZE // you can freeze this bread for later, slice first. PREP TIME // includes resting on at room temperature before baking. PSYLLIUM HUSK // you can find this at any health food store and most grocery stores- if not, online. COOKING // Coconut flours differ in absorbency from brand to brand- add water slowly to make sure the dough isn't too wet. Be mindful throughout the cooking process- continually checking the bread. You want it to still be moist inside otherwise it will be dry and crumbly. NUTRITION // nutrition information is for 1 slice out of 20. This loaf can be sliced into 20 thinner slices or 10 thicker slices. If cutting into 10 slices, simply double the nutrition information. Nutrition Information Serving size: 1 slice/ out of 20 slices Calories: ~180 Fat: 13 Carbohydrates: 10 (net 4) Sugar: 2 Fiber: 6 Protein: 6
This recipe was inspired by the several bloggers who have tried their successful creations of a gluten-free, egg-free nut and seed bread such as Sarah B from My New Roots, and lovely duo from Green Kitchen Stories.
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