Gluten-free seed loaf

16 servings Prep: 10 mins, Cooking: 50 mins
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This bread contain no flour, eggs or rising agents. Oats are naturally gluten free but if you are severely sensitive to gluten, opt for a specially packed gluten-free oats.

By Food24 August 11 2014
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Ingredients (10)

1 cup sunflower oil
1/2 cup flaxseed
1/2 cup hazelnuts
1.5 cup oats — rolled
2 Tbs chia seeds
1/4 cup psyllium husk
1 tsp salt
1 Tbs maple syrup
3 Tbs butter — melted or oil
1.5 cup water
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Method:

Select a medium size loaf tin and grease with butter or cooking spray. Measure out all the dry ingredients in a bowl, mix well and add to the loaf tin.

Place the maple syrup, oil and water into a measuring jug and mix well.  Pour the liquid over the dry ingredients and mix with a fork until all is completely moistened and a stiff dough forms – sticky and too thick to stir. If necessary, to make the dough come together and become manageable, add one or two extra tablespoons of water.  Smooth the top with the back of a wet spoon.

Cover the pan and let the dough sit on the counter for at least 2 hours (or all day or overnight) to allow the liquid to become completely absorbed.

Preheat the oven to 180°C when ready to bake.

Place the loaf pan in the oven on the middle rack, and bake for 30 minutes.  Turn out the firm bread and place it onto a baking tray or onto the overturned loaf tin to bake for another 20 minutes – the bread is done when it sounds hollow when tapped.

Let cool completely before slicing (difficult, but important!).  Store the bread in a sealed container for up to five days.  The bread freezes very well – slice before freezing for quick and easy toast!

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, click here.



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