GLUTEN FREE
SEED BREAD
This recipe
is Gluten free and Paleo friendly.
INGREDIENTS
300 grams unbaked, unsalted cashew
nuts
7 eggs
125 ml (½ cup) of almond milk (or
coconut milk and if you tolerate dairy use full-fat cow’s milk)
90 grams (6 tablespoons) coconut
flour
10 ml (2 teaspoons) bicarbonate of
soda
5 ml (1 teaspoon) salt
15 ml (1 tablespoon) apple cider
vinegar
90 grams (4 tablespoons) pumpkin
seeds
180 grams (8 tablespoons) Ultimate 4
seed mix (I used Lifestyle Food)
15 grams sesame seeds for sprinkling
over the top
METHOD
1. Soak the cashews for 4 hours,
drain and rinse well.
2. Preheat oven to 160 ˚C
3. Fill an extra loaf tin with 2
cups of hot water and place in the oven – this is for steam.
4. Line a 22x8 cm loaf pan with
baking paper and grease with coconut oil, butter or ghee.
5. Sit the coconut flour and put
aside.
5. Place the soaked cashews, eggs,
milk and apple cider vinegar in a food processor and blend till smooth and
creamy.
6. Pour this mixture into a large
bowl and add all the dry ingredients baring the 15 grams sesame seed, mix well.
7. Pour into the prepared loaf tin.
Sprinkle the sesame seeds over. Bake in the oven for 45 minutes or until the
crust is golden and a skewer comes back clean.
8. Remove from the tin and place on
to cool down.
9. Store in the refrigerator but I
prefer to keep it in the freezer.
10. Cut the loaf into slices and
wrap each slice in cling wrap as it freezes very well.