Danish Nut and Seed Bread (Gluten-Free)
Searching for satisfying gluten-free bread that makes great toast? Give this bread a try. You will enjoy the nutty flavor and your gut microbiome will thrive on all the fiber! Try it toasted and spread with some nut butter or chevre cheese and a dab of citrus marmalade for a quick and nourishing breakfast. Only slightly adapted, I’m grateful to Annabelle for sharing this recipe with me.
- 3/4 cup raw pumpkin seeds (pepitas)
- 3/4 cup raw almonds (or hazel nuts)
- 1-1/2 cups rolled oats
- 3 tablespoons chia seeds
- 1/2 cup flaxseeds, ground
- 4 tablespoons psyllium husks, ground
- 1 ½ teaspoon salt
In another container, combine:
- 1-1/2 cups (or more) water
- 1 tablespoon maple syrup
- 3 tablespoons melted coconut oil
Mix together in a medium bowl the pumpkin seeds, almonds, oats, chia seeds, flaxseeds, psyillium, and salt. In another container, combine the water, maple syrup, and coconut oil. Add the fluid mixture to the dry mixture, and mix thoroughly so that everything is well soaked.
Scrape into a silicone bread pan (available on Amazon & recommended) (or an ordinary bread pan lined with parchment paper and then buttered) and smooth the top with a spatula.
Let sit overnight, or for several hours. The bread can be baked when you can pull aside the sides of the pan and the batter holds its shape.
Bake for 20 minutes in the center rack of a 350-degree oven. Tip the pan onto the rack and remove. Bake the bread outside the pan for another 25-35 minutes, or until it is dark and baked through. Cool on a rack completely before slicing into very thin slices. Freezes and toasts well and is widely used for everything in Denmark.
12 servings (2 thin slices = ¾ -in) … total length loaf = 9 in, so 9/12 = ¾-in. Each serving provides about 225 calories, 7g protein, 14g fat (0g sat), 0 mg cholesterol, 16g carbohydrate (2g sugar; 6g fiber), 75 mg calcium, 112 mg magnesium, 295 mg calcium, 250 mg potassium.