Gluten-Free Seed Bread
Bread is full of carbs and I don’t eat it often because when I do, I’m usually walking around with a tiny food baby afterwards.
Sometimes it takes two days for my bloated tummy to disappear but often, I feel like the craving is worth the bloat. That was last week.
This loaf is inspired by a recipe from Sally-Ann Creed. She is the co-author of the Real Meal Revolution. I’ve used the exact same recipe but have changed the baking duration and the quantities of her recipe. I also dumped the sugar because this loaf doesn’t need it.
Ingredients
50 g sunflower seed flour (I whizzed sunflower seeds in a blender and used that)
50 g coconut flour
100 g flax seed flour
50 g psyllium husk (I use the Health Connection brand)
1 tbsp baking powder
5 large eggs (room temperature)
pinch of salt
2 tbsp plain yogurt (I used Gero’s fat free yogurt)
3 tsp of whatever seeds you like (I used sesame, poppy and pumpkin)
1/3 cup melted butter
Method
Preheat oven to 190 degrees.
Spray a small loaf pan with Spray-And-Cook.
In a large bowl mix all the dry ingredients, but not the seeds, with a wooden spoon.
In a separate bowl, whisk the eggs.
Add melted butter and salt to the eggs.
Fold wet mixture into the dry mixture. Try not to over mix. The dough will firm up really quickly so you have to do this step as quickly as you can.
Add yogurt and give it two folds, before transferring into the baking pan.
Smooth out the top of the mixture and sprinkle with seeds.
Bake for 35 minutes and switch the oven off.
Leave the loaf in the oven for another 5 minutes before letting it cool and tipping it out of the tin.
