After having some delicious seeded bread with cherry jam at a local café, I needed to make my own. While an incredibly easy recipe, it does need time to sit and firm up before cutting into it otherwise it will crumble. I like to make it at night for the next day. Some different ways you could serve this easy gluten-free seeded bread:
- Avocado toast – smash down some avocado and add some sea salt and cayenne
- Raw honey with Ceylon cinnamon
- Homemade jam or clean store-bought jam
- Hummus, tomato, sprouts
- Nut butter of choice with banana and Ceylon cinnamon
Process:
Easy Gluten-Free Seeded Bread
Ingredients
- 2 cups GF rolled oats
- 1/2 cup raw sunflower seeds or a mix of sunflower/pumpkin seeds
- 1/3 cup almonds
- 1/2 cup ground flaxseed
- 4 TBSP chia seeds
- 3 TBSP psyllium husk powder
- 1 tsp sea salt
- 1 tsp Ceylon cinnamon
- optional, I add a small shake of clove and pumpkin spice
- 1 TBSP maple syrup
- 2 cups water
Method
- Preheat your oven to 350.
- Mix the dry ingredients in a bowl. Mix the water and maple syrup in another bowl.
- Pour the maple water over the dry mixture and just let it sit and soak for 30 minutes. I press down the mixture with a spoon so that it’s all wet. After the 30 minutes, mix it with your hands to make sure it’s all wet.
- Add the mixture to a small bread loaf pan lined with parchment paper. I use my hands to get it in and press down to even out the top.
- Bake for 30 minutes.
- Line a baking sheet with another sheet of parchment paper and carefully flip the bread upside down on that. Bake for 30 more minutes. The bread will sound hollow if you tap on it.
- Put it on a cooling rack and let cool completely before cutting into it otherwise it will crumble. The longer it sits, the better and firmer the bread will be. I make it at night and let it cool completely overnight with a linen towel loosely covering it or in a glass casserole dish with the cover slightly tilted so that there is still plenty of airflow.
- Store up to 5 days in an airtight container on the counter or in the fridge. I store on the counter in a glass container and just slice it as I use it so it retains more moisture. Since it’s not cold, I use it as is without toasting it. You can’t use a regular toaster as the pieces are too small, but you can use a toaster oven (I have Our Place’s 6-in-1 wonder oven) or the regular oven for a few minutes if desired. ENJOY!
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