food

A Glorious Loaf of Bread: Nut and Seed Bread Recipe (GF and Vegan)


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Topped with chia jam and avocado

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Nuts and seeds bread

Loitering among the miscellany of breads and baked goods in Central Market continuously induces contentment because wheat-infused air and the overwhelming display of intricately-crafted balls of gluten rings perfection. I’m a bread enthusiast, constantly exploring the art of bread-making. In front of my eyes was a glut of bread samples, and I shamelessly began the carb-adventure with a plain ciabatta bread, working through hatch pepper cheddar scones, lemon ricotta cookies, purple wheat bread, and ending with a “seed bread” packed with poppy and sunflower seeds. Instantly, I fell for the seed bread as I reached for seconds and thirds because seeds in bread provides an earthy taste and crunchy texture that I love.

However, stores rarely add enough seeds and nuts to my liking, and if they do, they loaf costs around a whopping $11. It only seemed sensible to make my own, packed with nuts and seeds, resulting in a high-protein, high-fiber, healthy loaf of bread. I formulated a vegan and gluten-free recipe, inspired by a Paleo, Stone-Age Nordic Bread Recipe, which comprises a variety of nuts and seeds.


 

Nut and Seed Bread

yield: 1 loaf

Ingredients:

  • 1 c. pumpkin seeds
  • 1/2 c. flax seeds
  • 1/2 c. nuts (almonds, walnuts, or hazelnuts; any nuts work) I used raw almonds
  • 1 c. gluten-free rolled oats
  • 4 tbsp. ground flaxseeds
  • 1 c. water
  • 1 tbsp. agave or maple syrup
  • 3 tbsp. chia seeds
  • 2 tbsp. oil (I used coconut oil, but you can use olive oil if you would like an olive scented loaf)

Directions:

  1. Cut the nuts in half (I found this to be beneficial because whole almonds made the loaf a bit more difficult to slice). Then, combine all the ingredients in a bowl and pour into a loaf pan lined with parchment paper.
  2. Cover with plastic wrap and let the loaf sit for at least 5 hours.
  3. Bake the loaf in a pre-heated 350 °C oven for 25 minutes.
  4. Remove the loaf from the pan and bake on the wire rack for 30 minutes.
  5. Cool the loaf on a cooling rack for at least 30 minutes, which will allow the bread to firm up, making it easy to slice.

A little of this bread goes a long way because it is packed with protein, fiber, and OMEGA-3s that cause satiety for a long period of time. You can top your bread with any toppings you would like, but a couple ideas include avocado and strawberry chia jam, which I will post a recipe for tomorrow.

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Pre-baked loaf

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Baked loaf

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Two breakfast toast options

-Jamie

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