Nutrition Booster
Homemade Seed and Nut Bread (Vegan, Gluten-Free)
Nowadays, I see more and more people are giving up wheat bread because of its high carbohydrate content or gluten intolerance. Since gluten intolerance may be more or less expressed, some people are not aware that they are gluten intolerant.
One way to know that you may be gluten-intolerant is if after consuming wheat bread you feel symptoms like fatigue, bloating, difficulty digesting food, heaviness in the stomach and so on.
Maybe you are one of those people who do not tolerate gluten well. However, gluten intolerance should not be a reason to give up bread altogether. The most important thing is to find the right alternative.
A homemade vegan bread made from almond flour and seeds is the right solution. This seed and nut bread does not contain classic wheat flour, does not contain eggs or gluten, and is exclusively rich in insoluble fiber and has high nutritional value.
The preparation of this bread will not take much of your time, and the result will be fantastic!
Homemade Seed and Nut Bread
Ingredients
Vegan eggs:
- 3 tbsp chia seeds
- 6 tbsp water
- 1 tsp turmeric powder
Homemade Seed and Nut Bread:
- 6 tbsp sunflower seeds
- 6 tbsp pumpkin seeds
- 2 tbsp chia seeds
- 3 tbsp flax seeds
- 3 tbsp sliced almonds
- 1 1/3 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp ground sesame seeds
- 1 tsp baking soda
- 3/4 cup almond milk
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp Himalayan salt
Instructions
- First prepare the vegan eggs. Mix the seeds, water and turmeric and leave for about 10-15 minutes until the seeds swell.
- Preheat oven to 350 degrees F.
- Mix sunflower seeds, pumpkin, flaxseed, sliced almonds and chia seeds. Take 1 teaspoon of the mixture and use it later to sprinkle on the bread on top.
- Add almond and coconut flour, ground sesame seeds, baking soda and Himalayan salt to this mixture. Mix well until you get a homogeneous and uniform mixture.
- Add the vegan eggs, almond milk, olive oil and apple cider vinegar to the dry mixture, stir until the mixture becomes homogeneous and compact.
- Leave the mixture to set for about 10 minutes for the moisture to be absorbed by the seeds.
- Put parchment paper in a small baking dish and slowly pour the mixture into the dish.
- Sprinkle the top with the seeds that we separated at the beginning and bake for 45-50 minutes, or until the bread turns golden brown.
- Allow to cool, then wrap in aluminium foil and store in the refrigerator to stay fresh. This bread can stay fresh for up to 7 days.
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