Gluten-Free Seed Bread by @le.renard.et.les.raisins

1h15

8 servings

🌾

240 g

Oat flakes (certified gluten-free)

🌱

150 g

Sunflower seeds

🌾

120 g

Whole flax seeds

🌾

15 g

Sesame seeds

🌰

90 g

Crushed hazelnuts (or almonds)

🌱

50 g

Chia seeds

🌱

65 g

Pumpkin seeds

🌾

25 g

Psyllium husk

🫒

60 ml

Olive oil

🧂

1.5 tsp

Salt

🍁

2 tbsp

Maple syrup (or agave syrup)

💧

600 ml

Water

  1. Add
    • Crushed hazelnuts (or almonds)
    • Sunflower seeds

    In a pan over medium heat, add the hazelnuts (or almonds), sunflower seeds, pumpkin seeds, and sesame seeds. Toast for 5 minutes, shaking the pan regularly, or until a pleasant aroma is released.

  2. Pour
    • Oat flakes (certified gluten-free)
    • Whole flax seeds
    • Salt

    Pour everything into a mixing bowl and add the oat flakes, flax seeds, chia seeds, salt, and psyllium. Mix well.

  3. Add
    • Water
    • Maple syrup (or agave syrup)

    Add 600g/ml of water and the maple syrup. Mix until a thick dough forms and then add the olive oil. Mix again.

  4. Line

    Line a cake mold with parchment paper and place the dough inside, pressing it down with a spoon. Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight.

  5. Preheat

    Preheat the oven to 200°C and bake for 1 hour. Let the bread cool completely before slicing.

Gluten-Free Seed Bread by @le.renard.et.les.raisins

1h15

8 servings

🌾

240 g

Oat flakes (certified gluten-free)

🌱

150 g

Sunflower seeds

🌾

120 g

Whole flax seeds

🌾

15 g

Sesame seeds

🌰

90 g

Crushed hazelnuts (or almonds)

🌱

50 g

Chia seeds

🌱

65 g

Pumpkin seeds

🌾

25 g

Psyllium husk

🫒

60 ml

Olive oil

🧂

1.5 tsp

Salt

🍁

2 tbsp

Maple syrup (or agave syrup)

💧

600 ml

Water

Preparation Steps

  1. Step 1/5

    In a pan over medium heat, add the hazelnuts (or almonds), sunflower seeds, pumpkin seeds, and sesame seeds. Toast for 5 minutes, shaking the pan regularly, or until a pleasant aroma is released.

    🌰Crushed hazelnuts (or almonds)
    🌱Sunflower seeds
    🌱Pumpkin seeds
    🌾Sesame seeds
    🍳Pan

  2. Step 2/5

    Pour everything into a mixing bowl and add the oat flakes, flax seeds, chia seeds, salt, and psyllium. Mix well.

    🌾Oat flakes (certified gluten-free)
    🌾Whole flax seeds
    🌱Chia seeds
    🧂Salt
    🌾Psyllium husk
    🥣Mixing bowl
    🥄Spoon

  3. Step 3/5

    Add 600g/ml of water and the maple syrup. Mix until a thick dough forms and then add the olive oil. Mix again.

    💧Water
    🍁Maple syrup (or agave syrup)
    🫒Olive oil
    🥣Mixing bowl
    🥄Spoon

  4. Step 4/5

    Line a cake mold with parchment paper and place the dough inside, pressing it down with a spoon. Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight.

    🍰Cake mold
    📜Parchment paper
    🧻Plastic wrap
    🥄Spoon

  5. Step 5/5

    Preheat the oven to 200°C and bake for 1 hour. Let the bread cool completely before slicing.

Composition

Ingredients

Types

Grains, Seeds, Nuts, Fiber, Oil, Condiment, Sweetener, Liquid

Ingredients

Oat flakes (certified gluten-free), Sunflower seeds, Whole flax seeds, Sesame seeds, Crushed hazelnuts (or almonds), Chia seeds, Pumpkin seeds, Psyllium husk, Olive oil, Salt, Maple syrup (or agave syrup), Water

Allergens

Gluten, Nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free

Calories

to inform

Macro nutrients

Fiber: 6g, Sugar: 3g

Nutritional Information

Minerals

Potassium: 210mg, Magnesium: 90mg, Phosphorus: 200mg

Vitamins

Vitamin B1: 0.4mg, Vitamin B2: 0.2mg, Vitamin K: 155g

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Pan, Mixing bowl, Spoon, Cake mold, Parchment paper, Plastic wrap

Appliances

Stove, Oven, Refrigerator

Type

Type

Type Of Dish

Bread

Occasions

Breakfast, Snack

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

International

Geographic

Various, International

Various

Aspect

Texture

Crunchy

Flavors

Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Keep in an airtight container), fridge : 1 week (Keep in an airtight container), freezer : 1 month (Wrap in plastic wrap and place in a freezer bag)