I made this heavenly loaf yesterday and I can barely step away. With a hungry gluten intolerant man on my hands a good bread that is quick to knock together and doesn’t taste like sugary cardboard from the free-from section of my local superstore is something of a holy grail.
And now after much trial and error I have found it. And am munching it all day long.
Based on the wonderful world-changing recipe from the lovely My New Roots blog, it has been altered to be fully gluten free and honey based – honey and hazelnut being, for me at least, one of those magical childhood combinations that conjures up warm winter kitchen tea times with buttery honey nut mess all over the place and cute Beatrix Potter stories with small bunny rabbits and hedgehogs in bonnets.
It is thick, chunky, filling and full of goodness, and can even go in the freezer.
Here is how you make it. I like to use cups as I don’t currently have scales that work and they seem easier and a little more fluid than painstaking to-the-gram measurements.
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup whole hazelnuts
1 cup gluten-free oats
1 tbsp honey
2 tbsp chia seeds
4 tbsp psyllium husks
3 tbsp melted coconut oil
1 tsp sea salt
Mix all your dry ingredients together in a big bowl. Then mix the water and honey with the oil and pour in to the dry mixture. Stir until thick (if too thick to stir add a tiny bit more water) and transfer to a non-stick loaf tin. Leave for three to four hours or, easier, overnight.
Cook in a preheated oven at 180 degrees for twenty minutes. The take out, remove from tin and cook upside down on a baking tray for another 40-45 minutes. If the bread sounds hollow when you tap it, it is ready.
Leave to cool (if you can wait that long), then slice and enjoy. Lasts in a sealed container for four or five days.