Sometimes I just crave the chewy soft texture of a good slice of bread. Gluten-free varieties are usually dry and hard or filled with added sugars, and I don’t feel much better about purchasing gluten varieties due to my own health issues. So this month I’ve been experimenting with making nut and seed based breads, and am thrilled with the results! These breads are easier to make than flour based breads, have a pleasant taste, and most importantly satisfy that doughy texture I really want!! So slice it up!
The version below is my first attempt, and so far my favorite as far as texture and flavor. Be 0n the lookout for new varieties as the cool weather sets in. Mmmmmm…
- 1/2 cup almond flour
1/4 cup chia or flax seeds, finely ground
1/4 cup sunflower seeds, finely ground
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup olive oil or coconut oil
Preheat oven to 350 degrees Farenheit.
Mix all dry ingredients together. Beat wet ingredients together. Combine wet and dry until evenly mixed.
Coat bread pan with oil or butter. Dust with almond flour (optional). Pour mixture into pan.
Bake for 40-50 minutes until knife comes out clean.