Note to myself to make bread more often – my mouth is watering writing up this recipe!! Do you know that shop bought gluten free products tend to be full of lots of nasties to help to bind and preserve them? If you are gluten free it really is much better to make your own than to buy ready made products. Besides, you’d be hard pressed to find such delicious bread as this in any shop. Eaten warm with a little bit of butter – absolute heaven!
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| Prep Time | 123 minutes |
| Cook Time | 70 minutes |
| Servings |
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Ingredients
- 4 tbsp melted coconut oil plus 1 tsp for wilting and extra for greasing
- 350 ml water
- 1 tbsp brown rice syrup
- 100 g kale finely chopped
- 45 sunflower seeds
- 85 g linseeds
- 125 g almonds toasted and roughly chopped
- 100 g quinoa flakes
- 25 g chia seeds
- 3 tbsp psyllium husk powder
- 1/2 tsp salt
- 70 g pumpkin seeds
- 1 tbsp coconut flour
Ingredients
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Instructions
- Place the coconut oil in a jug with the water and brown rice syrup.
- Sauté the kale in a pan over a medium heat with 1 tsp of coconut oil for 2-3 minutes.
- Transfer this to a mixing bowl, add the remaining ingredients and mix well.
- Pour the contents of the jug into the bowl and mix to form a thick dough.
- Grease a 1kg loaf tin with melted coconut oil, pack the dough into it and set aside for 1-2 hours.
- Preheat the oven to 170oC and bake for 50 minutes.
- Remove from the tin and return it to the oven for a further 15-20 minutes until golden brown all over.
- Cool on a wire rack before slicing.
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