nutbread

Gluten free nut bread

I came across this recipe in the Bob’s Redmill cookbook and was interested in the texture and high nut protein of this bread. What’s great about it is it’s easy to make without bothering with yeast and resembles black russian rye in density. If you don’t have all the nuts on hand, you can just use sunflower and pumpkin seeds. The chia, eggs, flax and psyllium are what hold this together so nicely .This is a great after school snack with a little cheese and will fill your kids up quick. If you want to go another step, you could also slice this up thinly and double bake it to make crackers. This is a delicious winner.

Gluten free nut bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: gluten free bread
Serves: 4
Ingredients
  • 4 eggs
  • 6 TBLS psyllium husk
  • 4 TBLS chia seeds
  • ½ cup ground flax
  • 1 cup pumpkin seeds
  • 1 cup raw unsalted sunflower seeds
  • 2 TBLS buckwheat or brown rice flour
  • 1½ tsp sea salt
  • 2 TBLS olive oil or coconut oil
Instructions
  1. Preheat oven to 325 degrees
  2. Whisk together eggs and oil
  3. Add all other ingredients and stir until well mixed.
  4. Let stand for 10 minutes for seeds to absorb moisture
  5. Push parchment paper into 9 x 5 inch pan
  6. Scoop in mixture and press down flat with a spatula
  7. Bake for 30 minutes
  8. Remove parchment and bread from pan and bake another 30 minutes on rack
  9. Let cool completely before slicing