03 Sep

This recipe is very similar to my seeded sandwich loaf, with the added benefit as it doesn't need eggs.

1 cup GF rice flour 

1/2 cup pumpkin and sunflower seeds

1/4 cup tapioca flour, 

1/4 cup chia seeds and flaxseeds 

1/2 cup quinoa or teff flour

1/2 cup amarath or millet grain

2.5 tsp dry yeast

3 tbsp psyllium husk

3 tsp baking powder

3 tsp white wine vinegar

2 tsp agave nectar

1.5 cup DF milk or water (I use half milk, half water - I really like tinned coconut milk for this recipe but nut milks also work really well )

sprinkle of salt

Mix all dry ingredients together. In a separate bowl, mix the wet ingredients - then pour wet into dry and mix until well combined. The mix will be quite wet at first, so it's important to keep stirring (quite vigorously) to 'activate' the chia seeds, which will in turn thicken the batter.  Pop in a bread tin, lined with parchment paper. Cover in cling film to prove for 60-90 minutes, then pop in the oven for 1 hour at 180 degrees

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