Gluten-free loaf

This loaf is delicious dunked into sweet potato soup or super-green pea soup, or served alongside sweet potato and lentil curry.

Gluten-free loaf

The Menopause Kitchen
Enjoy this versatile gluten-free loaf topped with eggs for breakfast, dunked into soup for lunch or alongside curry at dinner.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Refrigerate 6 hours
Total Time 7 hours 40 minutes
Course Side Dish
Servings 1 2lb loaf

Ingredients
  

  • 85 g (¾ cup) quinoa flakes you can use buckwheat flakes if preferred
  • 85 g (¾ cup) gluten-free rolled oats
  • 85 g (¾ cup) ground almonds
  • 2 tbsp chia seeds
  • 140 g (1 cup) sunflower seeds
  • 85 g (½ cup) golden linseeds (flaxseeds)
  • 3 tbsp psyllium husks
  • 1 tsp sea salt
  • 4 tbsp extra virgin olive oil
  • 375 ml (1½ cup) filtered water
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey

Instructions
 

  • Grease and line a 21 x 11cm (900g/2lb) loaf tin with baking parchment.
  • Place the quinoa flakes, oats, ground almonds, chia and sunflower seeds, golden linseeds, psyllium husks and salt in a large bowl and mix to combine.
  • Place the oil, water, apple cider vinegar and honey in a large jug and whisk to combine. Pour into the dry ingredients and mix well to combine. Tip the mixture into the prepared tin. Refrigerate for 6 hours or overnight.
  • Preheat the oven to 150°C (300°F). Bake for 1–1.5 hours, or until golden brown and firm to the touch. Allow to cool in the tin completely before turning out and slicing to serve.

Notes

Slice and freeze the loaf, then take a single slice when needed.
Keyword bread, gluten-free, gluten-free bread, loaf

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