Gluten Free Seed Bread
This gluten free seed bread is thoroughly addictive. It has a delicious nutty flavour, and a fantastic texture which holds together really well. And, it's so easy to make. There's no flour, no yeast, no kneading. You simply mix everything together and pop in it the oven.
Ingredients
- 3 eggs
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1½ tablespoon ground flaxseed
- 1½ tablespoon chia seed
- 125 g pumpkin seeds
- 100 g sunflower seeds
- 3 tablespoon oat bran
Instructions
- Preheat the oven to 160 degrees (140 fan). Prepare a 1 lb loaf tin by greasing the sides, and placing baking paper in the bottom. If your tin is not non stick, you can let the paper come up the sides of the tin so you can lift the baked loaf out more easily.
- Beat the eggs and the olive oil together in a bowl until well mixed.
- Add all the remaining ingredients and stir well.
- Tip into the prepared tin, and bake for 45 minutes. When cool enough to handle easily, remove the loaf from the tin and finish cooling on a wire rack.
- Serve in thin slices. Store in an airtight container.
Notes
- Chia or flaxseed are essential ingredients, but if you'd prefer to use all flax or all chia seed, then use a total of 3 tablespoons.
- Olive oil can be substituted by another oil if you prefer.
- Add other seeds as well if you like, as long as the total weight of seeds (exc flax and chia) comes to 225 g.
Nutrition
Calories: 121kcalCarbohydrates: 5.2gProtein: 5gFat: 10.1gSaturated Fat: 1.6gFiber: 1.8gSugar: 0.4g
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