It is that time again for all of us Daring Bakers to try something new. Susan from the beautiful blog The Kiwi Cook has issued the challenge to make a gluten-free seed and nut loaf. It’s serendipitous that this recipe has come into my life at this time. I am in need to find a new, healthy food for my son Wesley who has been having some health issues lately. I also am about to start teaching myself the ins and outs of healthy, vegan, and gluten-free baking. Finally, I am currently training for a half marathon, so to make a homemade snack that is packed with fiber, protein and other nutrients is a win for me. Thank you so much Susan for opening my eyes to this baking possibility!
I am using Sarah’s recipe from the very inspiring blog My New Roots. Seed and nut loaf is easy to make. The most difficult aspect, which wasn’t entirely that difficult, was locating the ingredients at Whole Foods. The texture is exactly what you’d expect–nutty. The flavor is not. It is slightly sweet, and slightly salty. It’s earthy tasting on it’s own, and very delicious toasted. This morning I did just that and toasted two slices. I placed some avocado on top and sprinkled with a little coarse sea salt, and enjoyed every bite. It feels good to be healthy.
Here’s how it’s done… in a medium-sized bowl, mix together sunflower seeds, chai seeds, flax seeds, gluten-free rolled oats, and salt.
Pour the dry ingredients in a loaf pan that has been lined with parchment paper.
Whisk together melted coconut oil, maple syrup, and water, and then pour that mixture over top of the dry ingredients. Gently mix around until all of the dry ingredients are wet. Now, let it sit for at least 2 hours.
Preheat the oven to 350 degrees F. When ready, bake the loaf for 20 minutes, and then gently remove it from the pan, place on a baking sheet, and bake for an additional 30 to 40 minutes.
- 1 cup (135 g) Sunflower Seeds
- ½ cup (90 g) Flax Seeds
- ½ cup (65 g) Sliced Almonds
- 1 ½ cups (145 g) Rolled Oats, certified gluten-free
- 2 Tbsp. Chia Seeds
- 4 Tbsp. Psyllium Seed Husks (3 Tbsp. if using Psyllium Husk Powder)
- 1 tsp. fine grain Sea Salt (add ½ tsp. if using coarse Salt)
- 1 Tbsp. Maple Syrup (for sugar-free diets, use a pinch of Stevia)
- 3 Tbsp. melted Coconut Oil or Ghee
- 1 ½ cups (350 ml) Water
- In a medium-sized bowl, mix together all of the dry ingredients. Pour mixed ingredients into a loaf pan that has been lined with parchment.
- In a small bowl or measuring cup with spout, whisk together the coconut oil, maple syrup, and water. Pour this over the dry ingredients. With a small spoon, gently mix the dry ingredients around until it is all wet. Smooth the top over. Set aside for at least 2 hours.
- When ready, preheat the oven to 350 degrees F. Bake the loaf for 20 minutes, and then carefully remove it from the loaf pan and place on a baking sheet. Bake for an additional 30 to 40 minutes. It is done when it sounds hollow when tapped.
- Cool on wire rack.
- Loaf pan
- Wire rack
- Parchment paper
- Whisk
