Gluten-Free Multi-seed Bread

 

 

Happy Weekend, y’all! I read something today that said, “there are times when you literally have to give yourself permission to be ok”. This caption immediately resonated with me. In the wake of COVID, I feel that there is a need for collective vulnerability. Now is the time to keep asking ourselves and others: How are you? No, really, how are you? and listen to the answer. Regardless of how we are feeling right now, we are not alone. Personally, I am as worried as anyone but I’m trying my best to rise to the challenge, hunker down and turn inward. Doing so often brings discomfort but I keep walking towards it and won’t let fear get in the way. On this new journey, I am learning to acknowledge and accept that I am flawed and that I have many faults and fears. But I am also more committed than ever to my growth, to be kind to myself and others and to sometimes just be okay in the process. With all that said, I wanted to share with you one of my favourite gluten free multi-seed bread recipe. Sending you all the most positive vibes this weekend – !

 

Ingredients

1/2 cup chia seeds
1/2 cup sesame seeds
1 tbsp psyllium husk
1 cup boiling water
1 cup quinoa flour
1 cup of activated buckwheat
1 tsp salt
3 tsp baking powder
1 1/4 cup of goat greek yoghurt
1 cup date syrup
1 cup seed mix
1 cup roasted pecan nuts
2 tsp. mixed herbs
1 tsp. garam masala
Pumkin seeds, sunflower seeds etc. for decoration

 

Method

 

1. Preheat oven to 200oC. Line a bread pan with parchment paper. Set aside.
2. In a large bowl mix psyllium husk, chia seeds, sesame seeds until well combined. Pour in the boiling water, stir until well combined-this part is essential! Leave it to rise for 15 minutes.
3. Add the rest of the ingredients, except the pumkin seeds, sunflower seeds etc. for decoration, mix until well combined (I usually use my hands). Pour the batter into the bread pan, making sure that you even out the top.
4. Sprinkle pumpkin seeds, sunflower seeds (and any other seeds that you like) over the top.
5. Bake for 1 hour (at 180oC). For best result, cover with foil and bake for 30 minutes, uncover and bake an additional 25-30 minutes until the bread is golden on top.
6. Allow to cool completely before slicing.

Gluten-Free Multi-seed Bread

 

2 thoughts on “Gluten-Free Multi-seed Bread”

  1. What can I use instead of Buckwheat flour, I don’t like the after taste of buckwheat as I used it before in another bread recipe and didn’t like it.
    Otherwise this recipe looks amazing and i want to try it. Thank you for sharing x

    1. Hi Nicky. Thank you. I hope you will enjoy it 🙂 You can substitute with rice flour, quinoa flour, cassava flour or even coconut flour. Enjoy <3

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