Flourless Whole Grain Bread

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This chewy, versatile loaf is a mainstay at Redbud. It’s chock full of nuts and seeds, making it an excellent higher-protein breakfast option. We like to toast it with pastured butter! Amazingly, the bread holds together without the use of flour! The children affectionally refer to it as “Seedy Cake.”

Pulling it together is a snap – your young child can help mix the dough in the same pan it will be baked in. The dough can rest up to 24 hours before baking.

Ingredients:

1 cup sunflower or pumpkin seeds
½ cup flax seeds
½ cup almonds or walnuts
1 ½ cups rolled oats
2 Tbsp. chia seeds
1/4 cup psyllium seed husks
1 tsp. salt
1/3 cup chopped dried fruit (cherries, dates, figs, or raisins work well)
3 Tbsp. MCT oil
1 3/4 cup water

1. In a 8×8 baking dish, combine all ingredients. Smooth the top with a spoon. Let ingredients rest at least 6 and up to 24 hours.

2. Preheat oven to 350°F / 175°C.

3. Place baking dish in the oven on the middle rack. Bake for 20 minutes. Remove bread from pan, place it upside down on the oven rack and bake for 20 minutes. Test bread for doneness – it should shound hollow when tapped. Allow the loaf to cool before slicing.

4. Store the loaf in a tightly sealed container for up to a week. It can be frozen indefinitely.

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