This recipe is like a friend to one of our recipe developers, Sally! As she has been advised not to eat grains, but still likes the concept of a sandwich, so this 'bread' travels everywhere with her.
Grain-free bread Recipe
This recipe is like a friend to one of our recipe developers, Sally! As she has been advised not to...
Ingredients
| 135g/1 cup | sunflower seeds |
| 90g/1/2 cup | linseed |
| 65g/1/2 cup | organic almonds |
| 145g/1 1/2 cups | organic coconut flour |
| 2 tbsp | chia seeds |
| 10 | Steenbergs cardamom pods (seeds removed and crushed) |
| 4 tbsp | psyllium seed husk powder |
| 1 tsp | Steenbergs organic traditional sea salt |
| 1 tbsp | date syrup or maple syrup |
| 3 tbsp | organic coconut oil |
| 2cups | water |
Method
- Combine all dry ingredients in a loaf pan - I use a flexible silicone loaf. Stir well to mix all ingredients
- Whisk date syrup, melted coconut oil and water together. Add this to the dry ingredients and mix well until everything is completely soaked and you have a thick dough. You may have to add a little more water. Smooth out the top of the mxiture
- Leave it on the side for at least 2 hours, or overnight
- Preheat oven to 350oF/175oC
- Place loaf in the oven for 20 minutes. Remove bread from the loaf tin and place it upside down on the rack and bake for a further 30-40 minutes. Remove when it is hollow when tapped. Let it cool completely
- Store bread in a tightly sealed container or slice it and freeze - so there is always a 'fresh' slice ready
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