Ingredients for 1 loaf
For the gluten-free bread
- 130 g sunflower seeds
- 90 g of coarse oatmeal (gluten-free)
- 60 g pumpkin seeds
- 40 g of hulled hemp seeds
- 40 g of crushed (Gold) flax seeds
- 40 g walnut kernels – coarsely broken
- 30 g sesame seeds
- 30 g of almonds – coarsely chop
- 25 g psyllium husks powder
- 25 g of Chia seeds
- 20 g grape seed flour
Liquid ingredients and spices
- 400 ml of water
- 20 g coconut oil
- 1 TSP Yaconsirup
- 10 g of crystal salt
Preparation time 30 minutes cooking/baking time approx. 1 hour and 30 minutes
A loaf tin with baking paper lining.
The dry ingredients in a bowl and evenly mix.
The Yaconsirup, coconut oil, and the water in the bowl and the Whole vigorously stirring. Then the dough with your hands to thoroughly knead it.
Pour the batter into the baking molds, press it in and the surface with wet hands to smooth it out. With a foil cover and a minimum of 3 hours (max. 12 hours) at room temperature, let it rest.
Note: Though the dough by binding to the psyllium husks law is still juicy!
Preheat the oven to 170 °C top / bottom heat preheat.
Now the foil from the bread, remove in the oven and bake for 40 minutes.
A baking paper-lined oven grid.
After 40 minutes the bread from the oven and directly from the shape on the grid falls and remove the parchment paper. Then back in the oven and a further 25 to 30 minutes ready to bake.
Tip: The gluten-free bread must before consumption cools.
Nutritional values per bread
- Calories: 2628 kcal
- Carbs: 127 g
- Protein: 109 g
- Fat: 184 g