Can I freeze this bread?

Yes, you can freeze this bread. Let the bread cool completely before placing it in the freezer.

What is a tasty topping for this gluten-free seed and nut bread?

Hummus, avocado, cherry tomatoes, and arugula make a delicious and healthy topping for this seed and nut bread.

Gluten-free seed and nut bread

Name: Gluten-free seed and nut bread
Cook time: 1 min
Total time: 1 min
Yield: 1 piece
Ingredients: 150 g gluten-free oats; 100 g flaxseed; 70 g sunflower seeds; 70 g pumpkin seeds; 70 g pistachios; 50 g chia seeds; 60 g melted coconut oil; 1 tsp fleur de sel; 1 date if you like a touch of sweetness; 1 tbsp of your favorite herbs: dukkah, za’atar, Italian herbs, tikka masala …; 500 ml lukewarm water

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Easy

Gluten-free seed and nut bread, wonderfully easy fiber-rich bread without kneading or rising. Top as you like and enjoy this recipe!

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Ingredients

What do you need?

Quantity: 1 piece

150 g gluten-free oats
100 g flaxseed
70 g sunflower seeds
70 g pumpkin seeds
70 g pistachios
50 g chia seeds
60 g melted coconut oil
1 tsp fleur de sel
1 date if you like a touch of sweetness
1 tbsp of your favorite herbs: dukkah, za’atar, Italian herbs, tikka masala …
500 ml lukewarm water

Preparation method

How do you make this?

Preheat your oven to 180°C. Chop the dates finely and mix them together with your herbs, coconut oil, and salt in the water.

Coarsely chop the pistachios. Mix all the nuts, seeds, and grains in a large bowl and stir in the water, continue stirring until all the water is absorbed. Line your baking pan with parchment paper, scrape everything in and spread it evenly. Sprinkle some seeds and nuts on top and press lightly.

Bake for 40 minutes at 180°C. Remove from the baking pan with parchment paper and place back in the oven. Let it cool in the oven.

Keeps for at least a week, wrapped in the refrigerator.