Gluten free breads can be a real culinary challenge. They seem to fall into two categories; the first is a sort of odd bread meets cake meets 65 different forms of chemicals to imitate flour (that are probably just as harmful to you) OR a loaf that seems to instantaneously crumble at a mere glance. This Fashion Fitness Food tried and (very heavily tested) seed loaf is a gluten free/paleo/dairy free/fodmap snack to redeem them all.
Slices of this gorgeously filling number neither resemble your grandmas 4 day old baking, and they hold together perfectly. I usually toast mine and pair with a smothering of almond butter and a mashed banana, the boy tops his with a smashed avo and a fist full of freshly chopped tomatoes.
- 125g almond meal
- 65g arrowroot
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp baking soda
- 80g pecans, roughly chopped
- 50g pumpkin seeds
- 2 Tbsp chia seeds
- 2 Tbsp golden linseeds
- 2 Tbsp sunflower seeds
- 3 Tbsp coconut oil, melted
- 1 tsp baking powder
- 1/2 tsp dried rosemary + extra for topping (can use finely diced fresh rosemary)
- 3 eggs
- 2 tsp apple cider vinegar
1 Preheat your oven to 180c fan (200c non-fan).
2 Prepare a loaf tin (we use a 9” one) by greasing with some coconut oil, or lining with baking paper.
3 Grab a nice big bowl and mix all of your dry ingredients together.
4 In a separate bowl whisk together the eggs and apple cider vinegar.
5 Once there is a nice amount of air in your mixture, add the eggs and apple cider vinegar with the coconut oil and pour into the dry ingredients. Mix it all up – well!
6 Put your seed loaf mixture into the (pre lined/greased) tin, and sprinkle some extra rosemary on top. Bake for 30 – 40 minutes (or until a knife comes out clean).
7 Leave to cool in the tin for 10 minutes before turning out and leaving to cool further.
8 Slice up and enjoy with a topping of your choice (or try chucking it under the grill for a perfect piece of paleo toast).
NB; The nuts and herbs I’ve used can be easily substituted with any of your favourites.