Vegan nut & seed bread
For this loaf we only use oatmeal, nuts, and seeds. It is high in protein. It is incredibly high in fibre and vegan. Eat it with nut butter, tahini, coconut oil or home made pumpkin or red beet hummus.
Ingredients
- 135 g (1 cup) sunflower seeds
- 75 g (1/2 cup) flax seeds
- 75 g (1/2 cup) hazelnuts or almonds
- 35 g gluten free oats or quinoa flakes
- 4 tbsp chia seeds
- 4 tbsp psyllium seed husks
- 1 tsp fine grain sea salt
- 45 g melted coconut oil
- 250 ml water
Preparation
- Prepare in the evening, so the loaf can soak overnight.
- Melt the coconut oil (au bain marie or in oven).
- Combine all dry ingredients, stirring well.
- Whisk oil and water together. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
- Press into a small silicon form or loaf tin with baking paper. (this does not rise so it will come out the size it is in the tin) and smooth the top of the loaf. Allow to sit on the countertop for at least 2 hours, (I left it overnight)
- Preheat oven to 350°F / 175°C.
- Place loaf pan in the oven 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 .
Store bread in a tightly sealed container for up to five days.
It is great for freezing. Make sure you slice it first and wrap slices individually.
Eat mindfully and enjoy!
Free from: Gluten, dairy, eggs.
Based on recipe from Sarah, My New Roots
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