Easiest and tastiest everything-free bread you will ever make!
OMG!!! This is the winner of home made gluten free bread! And believe me we have tried all of them. The beauty of this bread is that it is egg free, dairy free and can also be nut free. It also works without grains (ie changing brown rice flour to quinoa flour).
Give this a go and you will see that you don’t have to be bread free ever again. Nothing better than warm fresh bread straight out of the oven!
Jessica Cox is a nutritionist and has a fantastic website with loads of recipes, please check it out here.
Ingredients (I have changed it a little bit to agree with my dietary requirements)
1 cup sourghum flour
1/2 cup of sunflower meal
1/2 cup brown rice flour or quinoa meal
2 tsp backing powder
1 tsp of cream of tarter or 1 tsp of lemon juice
1/2 tsp sea salt
1 1/2 Tbsp psyllium husk
1/4 cup flaxseed meal
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup flaxseeds
1 1/2 cups of filtered water
1 Tbsp apple cider vinegar
1/4 cup extra virgin olive oil
- Preheat the oven to 160 degrees fan-forced (180 degrees otherwise)
- Mix all of the dry ingredients
- In a separate bowl mix all of the wet ingredients.
- Mix them bowl together and place in a bread loaf tin with parchment paper
- Cook for 65 minutes
- Serve immediately (the best time!!!) with organic grass fed butter, So good!
- Otherwise cut into slices once cooled and freeze.
You will be the hit at the party if you bring these!
As I have said before I love my savory snacks when entertaining and I have already added a couple of dip recipes. What good are dip recipes if you don’t have anything to dip with?? Unfortunately all the available store bought snacks are full of trans fats and cooked with toxic vegetable oils so avoiding these is necessary. So we are left with super expensive health food store bought crackers like “Flats” (so good though!) or make your own.
I have been using a couple of recipes for a few years and have gathered a few recently which I love. One is from a gorgeous woman called Alexx Stuart from Low Tox Life fame. I found her when I began listening to podcasts and her show is all about reducing the toxins in your environment and she supports products with low environmental impacts and ethical practices. The second recipe is from Lorna Jane from the cookbook “Nourish”, however I change it to a gluten free version. The third recipe is a really easy one from Michelle Bridges new book “Food for Life”.
Along with the biscuits we cut up carrots, cucumber and celery to have with the dips to have a nutrient rich snack. Enjoy xo
Low Tox Life: Alexx Stuart (My Favourite)
- 1 chia egg (1 Tbsp Chia seeds, 3 Tbsp filtered water)
- 2 garlic cloves
- 1/2 tsp fennel seeds
- 80g sunflower seeds
- 100g pumpkin seeds
- 3/4 tsp sea salt
- 3 fresh thyme stalks
- 30g coconut oil
- Oven to 160C fan-forced (180C normal)
- Place chia seeds in the filtered water and let the ‘egg’ form
- Place garlic and fennel seeds in a food processor and chop
- Add the seeds and process until it is a sandy type texture (you can’t really over-process)
- Add all the other ingredients and mix until well combined
- Place dough on a piece of parchment paper and put another one on top. Roll into a biscuit thickness or push/squash with hands.
- Place in the oven for about 20 minutes, or until slightly browned.
- Allow to cool and then break into small biscuit pieces.
- Dip away!!
Seed Crackers in Nourish: Lorna Jane
- 2 Tbsp chia seeds
- 2 Tbsp linseeds
- 1/2 cup filtered water
- 1 1/4 cups spelt flour or buckwheat flour if GF
- 1 tsp sea salt flakes
- 1/3 cup pepitas
- 1/3 cup sunflower seeds
- 2 Tbsp sesame seeds
- 1 egg
- 1/3 cup cold pressed extra virgin coconut oil melted.
- Preheat oven to 200C
- Combine chia seeds and linseeds with the water and stand aside for 20 minutes
- Add all ingredients to the chia/linseed mix and mix with hands until well combined
- Divide dough in half.
- Roll each portion of dough into biscuit thickness between two sheets of parchment paper
- Remove top layer and place in the oven
- Bake for 25 minutes, or until lightly browned and crisp.
- Cool on trays before snapping into biscuits.
Curry Seeded Crackers in Food for life: Michelle Bridges
- 1 1/2 cups sunflower seeds
- 1/2 cup linseeds
- 1/2 cup sesame seeds
- 3 Tbsps chia seeds
- 2 tsp sea salt flakes
- 3 tsp curry powder
- Preheat the oven to 140C fan forced (160C normal)
- Place all ingredients in 1 1/2 cups of filtered water and stir to combine. Stir occasionally for 20 minutes until it becomes gel like.
- Spread the mixture onto some parchment paper thinly and make sure there are no gaps.
- Bake for 1 hour until crisp and golden.
- Once cooled snap into small pieces.
This makes me so hungry and the smell of the biscuits is amazing. Enjoy xo