Description
This Gluten-Free Seed & Nut Adventure Bread is a wholesome, hearty loaf packed with a variety of seeds, nuts, and dried fruits. Perfect for those seeking a nutritious gluten-free bread option, it combines the natural sweetness of dried apricots and apples with the earthiness of sunflower, pumpkin, flax, and chia seeds. Enhanced with hints of cinnamon and orange zest, this no-yeast bread requires no kneading and relies on a simple soak-and-bake technique for easy preparation.
Ingredients
Scale
Dry Ingredients
- 1½ cups sunflower seeds
- 2/3 cup pumpkin seeds
- 1 cup almonds, roughly chopped
- ½ cup psyllium seed husk
- 4 tbsp chia seeds
- 1 cup flax seeds
- 4 cups rolled oats (certified gluten-free)
- 8 dried apricots, finely chopped
- 8 dried apple rings, finely chopped
- 1 tsp ground cinnamon (optional twist)
- Zest of 1 orange (optional twist)
- 3 tsp salt
Wet Ingredients
- 4 tbsp maple syrup
- 6 tbsp neutral oil (avocado or coconut work well)
- 4 cups water
Instructions
- Combine Dry Ingredients: In a large bowl, mix together all the seeds, nuts, oats, dried apricots, dried apple rings, cinnamon, orange zest, and salt until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the maple syrup, neutral oil, and water until combined. Pour this mixture into the bowl with the dry ingredients and stir thoroughly, ensuring all components are evenly soaked.
- Prepare Loaf Pans: Grease or line two loaf pans with parchment paper. Transfer the seed and nut batter into the pans, pressing firmly to compact the mixture and smoothing the tops evenly.
- Let Batter Rest: Cover the loaf pans and allow them to rest at room temperature for at least 6 hours or ideally overnight, up to 9 hours. This resting period allows the psyllium husk and chia seeds to absorb moisture and bind the loaf together.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C).
- First Bake: Place the loaf pans in the oven and bake for 50 minutes.
- Second Bake: Remove the loaves from the pans, place them directly on the oven rack, and bake for an additional 30 to 40 minutes. This step crisps the crust and ensures the bread is firm throughout.
- Cool Before Serving: Allow the loaves to cool completely before slicing. This prevents crumbling and improves texture. The bread stores well refrigerated or frozen for later use.
Notes
- Be sure to use certified gluten-free oats to maintain the gluten-free integrity of the bread.
- Letting the dough rest overnight helps the psyllium and chia seeds activate, giving the bread structure and moisture.
- Pressing the batter firmly into the loaf pans will help the bread hold together better after baking.
- Allow the bread to cool completely for best slicing results and texture.
- This bread is naturally free from yeast and gluten, making it suitable for gluten-sensitive individuals.
- Store the bread tightly wrapped in the refrigerator for up to one week or freeze for longer storage.
