Gluten-Free Seed loaf
Looking for a delicious, gluten-free alternative to traditional bread? This homemade seed loaf is packed with wholesome ingredients, easy to make, and perfectly crunchy! Ideal for a snack or on its own.
Ingredients:
• 64g (1/2 cup) sunflower seeds
• 82g (1/2 cup) whole flax seeds
• 65g (1/2 cup) pumpkin seeds
• 48g (1/4 cup) chia seeds
• 162g (1 3/4 cups) rolled oats
• 20g (1/4 cup) psyllium husks
• 3g (1/2 tsp) sea salt
• 1 tbsp nigella seeds
• 45ml (3 tbsp) avocado oil
• 356ml (1 1/2 cups) water
Instructions:
Mix Dry Ingredients: In a large bowl, combine sunflower seeds, flax seeds, pumpkin seeds, chia seeds, oats, psyllium husks, sea salt, and nigella seeds.
Prepare Wet Mixture: In a separate bowl, whisk together the avocado oil and water.
Combine: Add the wet ingredients to the dry mixture and stir well.
Set & Thicken: Line a loaf tin with parchment paper, pour in the mixture, and let it sit for 2 hours (or overnight) to thicken.
Bake: Preheat the oven to 177°C (350°F). Bake in the loaf tin for 20 minutes. Then, remove the loaf, peel off the parchment, and place it directly on the oven rack. Bake upside down for an additional 30 minutes.
Cool & Slice: Allow to cool completely before slicing.
Macros per Slice (approximate):
Calories: 160 kcal | Protein: 6g | Carbs: 12g | Fat: 11g
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