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Life changing Gluten-free bread!

Updated: Jul 6


• 150g rolled oats (if making gluten-free, make sure to get certified gluten-free oats) • 4 tablespoons psyllium husks (non-negotiable it's the “glue” that hold the bread together) • 60g Pumpkin seeds • 60g Sunflower seeds • 50g Sesame seeds • 50g Hazelnuts • 50g Almonds • 50g Raisins • 20g Flax seeds • 20g Poppy seeds • 1.5 tsp salt • 2 tablespoons syrup or maple syrup • 3 tablespoons Coconut oil • 400 ml Coconut milk or water


Take the 150g of rolled oats and soak it in the coconut milk for 1 hour. While you wait… weight the remaining ingredients and mix together. Add all the ingredients together and mix very well. If the dough becomes too thick add 1-2 tablespoons of water until the dough is more manageable.

Preheat the oven to 350° F / 175° C.

Place ingredients in a non-stick loaf pan or lined baking tin. Smooth the top and sprinkle with seeds. Bake in the oven for 1 hour, remove from the baking tin and bake for another 20min till golden brown. It is pretty dense bread so it won't rise a great deal.

Let it cool completely before slicing.


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