Gluten-Free Adventure Bread
Three words – THIS. IS.YUM! I found a recipe by local medical herbalist Julia Davidson in This & That Magazine and thought I would give it a whirl. Good golly it is scrumptious and totally free of refined grains making it a nutritious gluten-free bread alternative. I have made a number of loaves now and simply slice it and then freeze it in two slice portions for easy lunches or even breakfast when Isabella is asleep!
My favourite toppings are:
Basil pesto, smashed avocado and tomato
Avocado, tomato and free-farmed bacon (when we have it in the fridge!)
Cheese, Anathoth Farmstyle Pickle and tomato
Salted butter and canned tuna in olive oil
Salted butter and Pic’s crunchy peanut butter
Pic's peanut butter and avocado
With two free-range eggs
Since returning home from the hospital with Isabella, I’ve been having two slices of wholegrain gluten-free toast with Pic’s peanut butter and a vegetable and fruit smoothie for breakfast every day and seeing as I prefer to have bread at only one meal per day I find this adventure bread a great alternative at lunch time as it’s made predominantly with nuts and seeds and therefore is a wonderful source of protein and healthy fats to keep me feeling full all afternoon.
I hope you enjoy it xx
Gluten-Free Adventure Bread – adapted ever so slightly from Julia Davidson – makes ~20 slices or 10 portions
2 ¼ cup ground almonds
¼ cup psyllium husk
1 cup sunflower seeds
1 cup pumpkin seeds
¾ cup raw almonds
¾ cup flaxseeds (brown or golden or a mixture of both is fine)
3 Tbspn black chia seeds
2 Tbspn pure maple syrup
¼ cup olive oil
2 ¼ cups water
Grease a loaf tin with olive oil
Place the seeds and nuts on an oven tray and toast for 10 minutes
Place all of the ingredients into a large bowl and mix together well. Transfer the mixture to a loaf tin and cover with wrap. Place in the fridge to firm up for 3 hours or overnight.
Remove the tin from the fridge and let it come to room temperature. In the meantime, pre-heat the oven to 180°C and then bake the bread for one hour.
Let the bread cool in the tin. Once cool, you can either slice the bread and freeze or simply cover the bread with wrap and place it in the fridge if you have plenty of hungry mouths to feed!
