This loaf is a nut-free version adapted from my new roots life changing loaf . No, it’s not a crusty loaf with a pillowy soft crumb that defies the laws of gluten-free baking. It’s something else! That’s what I’m starting to learn about gluten-free baking; do not expect your bakes to exactly replicate their gluten-rich counterparts. This recipe makes a dense bread, full of flavour and nutrition, and easy to make. Cut your slices thinly, double toast them for a crispy texture and contrast the crisp with creamy textures, avocado is perfect.
95g ground flaxseed
1 tbsp maple
3 tbsp olive oil
1 tbsp apple cider vinegar
120g rolled oats
40g black sesame seeds or poppy seeds
100g pumpkin or sunflower seeds or half and half
4 tbsp psyllium
2 tbsp chia seeds
2 tbsp whole flax seed
1 tsp salt
Combine the water and ground flax in a bowl and put to one side. In a separate bowl combine the rolled oats, sesame seeds, buckwheat, psyllium, chia seeds, whole flaxseed and salt. Mix well.
To the ground flax and water mix, add the maple, olive oil and apple cider vinegar. Stir to combine and then add to the dry ingredients. Mix dry and wet, cover and allow to stand for 2hrs.
Preheat the oven to 180C. Line a loaf tin with parchment and press the bread mix into the tin. Bake for 1hr. Allow to fully cool before slicing.