Seed Loaf

Why would you bake a seed loaf when there are so many great options at the store you ask? Once you have baked this loaf, you will NEVER feel the same about your store bought gluten free loaf…. some of them come close but there is NOTHING like a home baked loaf.

Versatile to toast and lather with butter and honey, or to top with your favourite savoury filling.

Magic ingredient – Psyllium Seed Husks
The psyllium binds all these lovely ingredients together without resorting to flour. Psyllium is available at health food stores and most supermarkets.

Bottom line, you need the psyllium in this loaf – there is no substitute.

Seed Loaf
Makes 1 loaf

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
3 Tbsp. psyllium husk powder
1 tsp. salt
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil
1 ½ cups / 350ml water

1. In a bowl combine all dry ingredients. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. Pour into a prepared loaf tin. Let sit for at least 1 hour.
2. Preheat oven to 160°C.
3. Place loaf tin in the oven on the middle rack, 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.
4. Store bread in a tightly sealed container for up to five days.


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