Gluten-Free Nutty Seed Bread
Discover the wholesome delight of Gluten-Free Nutty Seed Bread, a hearty and nutrient-packed loaf crafted with a medley of superfood seeds, nuts, and gluten-free grains. Perfect for those with gluten sensitivities or anyone craving a healthy bread alternative, this recipe features sunflower seeds, chia seeds, pumpkin seeds, and chopped almonds for a rich, nutty texture and flavor. The binding magic of psyllium husk ensures a perfectly moist and sliceable loaf, while brown rice flour and gluten-free oats provide a sturdy, fiber-filled base. Sweetened naturally with honey or maple syrup and lightly enhanced with olive oil, this bread is as nourishing as it is satisfying. Ready in just over an hour, it’s excellent for toasting, topping with your favorite spreads, or serving alongside soups and salads. Not only is it delicious, but it’s also easy to make, requiring minimal prep time and just one bowl to mix.
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Ingredients
- 100 grams Sunflower seeds
- 30 grams Chia seeds
- 50 grams Pumpkin seeds
- 100 grams Almonds, chopped
- 50 grams Ground flaxseeds
- 100 grams Brown rice flour
- 150 grams Rolled oats, gluten-free
- 50 grams Psyllium husk
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Honey or maple syrup
- 3 tablespoons Olive oil
- 500 milliliters Water
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
Step 2
In a large mixing bowl, combine the sunflower seeds, chia seeds, pumpkin seeds, chopped almonds, ground flaxseeds, brown rice flour, gluten-free rolled oats, psyllium husk, baking powder, and salt.
Step 3
In a separate bowl, whisk together the honey (or maple syrup), olive oil, and water until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and mix thoroughly. The mixture will be quite thick and dough-like.
Step 5
Transfer the dough into the prepared loaf pan, pressing it down evenly with a spatula or your hands.
Step 6
Let the dough sit at room temperature for about 15 minutes to allow the psyllium husk to absorb the liquid.
Step 7
Place the loaf in the preheated oven and bake for 70 minutes, or until the top is golden brown and firm to the touch.
Step 8
Remove the bread from the oven and let it cool in the pan for 10 minutes, then lift it out using the parchment paper and let it cool completely on a wire rack.
Step 9
Slice the bread once completely cooled and serve. Store any leftovers in an airtight container and consume within 4 to 5 days.
Nutrition Facts
| Serving size | 1241 grams (1241.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3471 |
| Total Fat 211.00g | 271% |
| Saturated Fat 25.20g | 126% |
| Polyunsaturated Fat 53.90g | |
| Cholesterol 0mg | 0% |
| Sodium 3786mg | 165% |
| Total Carbohydrate 343.50g | 125% |
| Dietary Fiber 108.60g | 388% |
| Total Sugars 47.10g | |
| Protein 96.00g | 192% |
| Vitamin D 0IU | 0% |
| Calcium 900mg | 69% |
| Iron 28mg | 154% |
| Potassium 3804mg | 81% |
Source of Calories