BREAD

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.