i need to interrupt the giant parade of unhealthy desserts i have been showing you lately to tell you about this bread. i saw it recently on david lebovitz‘s blog and was beyond intrigued. this is not gluten free bread trying to be regular bread. this is gluten free bread that is just plain being itself, and the result is kind of amazing.
i brought this beautiful loaf of deliciousness to my lab meeting last week, where it was greeted with oohs and aahs all around. i think everyone had the same response: they took their first bite, chewed a bit hesitantly, and then said “oh, wow!” then, they took another bite, concentrating more this time, and said “this is really good. what’s in it?”
this bread is so full of seeds and nuts that every bite is a burst of exciting textures. it is super dense, but also very moist so that it tastes pleasantly hearty. you can pick out all the different flavors from the seeds and nuts, and they all blend together wonderfully to create a loaf that is nutty, sort of floral, and surprisingly sweet. oh, and this bread is incredibly filling – i had one slice of it with some butter for breakfast, and didn’t feel the slightest twinge of hunger until lunch.
a delicious hearty bread packed with seeds and nuts, perfect for gluten eaters and gluten free-ers alike.
- 2¼ cups rolled oats (gluten free if necessary)
- 1 cup raw sunflower seeds
- ½ cup raw pumpkin seeds
- ¾ cup raw almonds
- ¾ cup flaxseed meal
- ⅓ cup psyllium seed husks*
- 3 tablespoons chia seeds
- 2 teaspoons sea salt
- 2 tablespoons maple syrup
- ¼ cup olive oil
- 2½ cups water
- spray a loaf pan with non-stick spray and preheat the oven to 350ºf.
- lay out the sunflower seeds, pumpkin seeds, and almonds in a single layer on a baking sheet. put them in the oven until they are toasted and fragrant, about 10 minutes. coarsely chop the almonds.
- put the seeds and almonds with all the rest of the ingredients in a large bowl and mix it all together until everything is evenly distributed and moistened. spoon the mixture into the prepared loaf pan and smooth it on the top.
- loosely cover the loaf with plastic wrap and let it sit in the fridge for at least 3 hours (or up to a day).
- when you are ready to bake, take the loaf out of the fridge and let it come to room temperature a bit while preheating the oven to 400ºf.
- bake the loaf for 1 hour, then take it out and carefully remove it from the loaf pan. let it cool completely on a wire rack before slicing and serving.