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
Enjoy this versatile gluten-free loaf topped with eggs for breakfast, dunked into soup for lunch or alongside curry at dinner.
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.
