This Gluten Free Seed and Nut Adventure Bread is a hearty treat packed with crunchy seeds and nuts. It’s perfect for mornings or anytime you crave something wholesome!
Every slice is like going on a little adventure for your taste buds. I love piling it high with avocado or jam. Trust me, it’s like a party on your plate! 🥑🍞
Key Ingredients & Substitutions
Oat Flour: Essential for structure, gluten-free oat flour works great here. If you don’t have it, you can make your own by blending rolled oats in a blender. Just be sure to check they’re gluten-free certified!
Almond Meal: This adds a nice nutty flavor and moisture. You could substitute it with another nut meal or ground sunflower seeds for a nut-free option.
Seeds: Sunflower, pumpkin, flax, and chia seeds give crunchy texture and nutrition. You can mix in any seeds you like, such as sesame or hemp seeds; there’s no wrong choice!
Greek Yogurt: This ingredient keeps the bread moist. If dairy-free, use coconut yogurt or another dairy-free yogurt of your choice. I’ve enjoyed using plain almond yogurt for a lighter taste.
Sweetener: Honey or maple syrup adds a touch of sweetness. If you prefer something without sugar, mashed banana or applesauce can be a good natural substitute!
What’s the Best Way to Combine the Ingredients?
The key to making this bread work lies in how you mix the ingredients. It’s crucial to blend dry and wet ingredients separately, ensuring they combine smoothly when mixed together.
- Combine all dry ingredients (oat flour, almond meal, seeds, baking soda, and salt) in a large bowl.
- In another bowl, whisk together the wet ingredients (eggs, oil, yogurt, sweetener, vinegar, and water) until well blended.
- When combining, make sure you stir until no dry spots remain, but avoid over-mixing, which can make the bread dense.
Also, if your batter feels too dry, don’t hesitate to add a bit more water gradually until it reaches a thick but pourable consistency. Enjoy baking!
Gluten Free Seed and Nut Adventure Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups gluten-free oat flour
- 1 cup almond meal (ground almonds)
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup flaxseeds (whole or ground)
- 1/4 cup chia seeds
- 1/2 cup chopped walnuts or pecans
- 1 tsp baking soda
- 1/2 tsp sea salt
Wet Ingredients:
- 3 large eggs
- 1/4 cup olive oil or melted coconut oil
- 1/2 cup plain Greek yogurt or unsweetened dairy-free yogurt
- 2 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar
- 1/2 cup water (adjust as needed)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 45-55 minutes of baking time. Plus, allow some extra time for cooling. In total, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking. While it heats up, line a loaf pan with parchment paper or grease it well to prevent sticking. This way, your wonderful bread will come out easily!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the gluten-free oat flour, almond meal, baking soda, and sea salt. Then, add the sunflower seeds, pumpkin seeds, flaxseeds, chia seeds, and chopped walnuts or pecans. Use a spoon or whisk to mix everything together until it’s evenly distributed. This ensures every bite is full of flavor!
3. Combine the Wet Ingredients:
In another bowl, crack in the eggs and whisk them well. Following that, add the olive oil, Greek yogurt, your choice of sweetener (honey or maple syrup), apple cider vinegar, and half a cup of water. Mix it all together until it’s smooth. This mixture will provide moisture to your bread.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir everything together thoroughly. The batter will be quite thick but should hold together well; if it feels too dry, gradually add more water until it has a good consistency. Just a tablespoon at a time will do!
5. Bake the Bread:
Transfer the thick batter to your prepared loaf pan, smoothing out the top with a spatula. This helps it bake evenly. Place it in your preheated oven and bake for about 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
6. Cool and Slice:
Once the bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely. Once it’s fully cooled, slice it up and enjoy!
7. Serving Suggestions:
This nutritious adventure bread is perfect for breakfast or as a snack. Spread some butter, enjoy it with avocado, or try your favorite jam. It’s incredibly versatile!
Store leftovers in an airtight container at room temperature for up to 3 days, or keep it in the fridge for a longer shelf life. You can also freeze slices for later—just pop them in the toaster when you’re ready to enjoy!
FAQ for Gluten Free Seed and Nut Adventure Bread
Can I Substitute the Almond Meal?
Absolutely! If you’re looking for a nut-free option, you can replace the almond meal with an equal amount of sunflower seed flour or ground oats. Just ensure that whatever you use is gluten-free to keep the recipe compliant.
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze slices for up to 3 months. Just toast or warm them up when you’re ready to enjoy!
Can I Add More Seeds or Nuts?
Definitely! Feel free to get creative. You can add different seeds like sesame or hemp, or even adjust the types of nuts you use. Just keep the total amount roughly the same so the texture of the bread stays consistent.
What Can I Use Instead of Greek Yogurt?
If you don’t have Greek yogurt on hand or need a dairy-free option, you can substitute it with an equal amount of coconut yogurt or another non-dairy alternative. Just make sure it’s plain and unsweetened for best results!
