There’s nothing better than munching on a delicious home-cooked slice of bread. My gluten-free nuts & seed bread is perfect toasted and topped with avocado or eggs or even dipped into a delicious soup.
I love baking this bread on a Sunday so I have the whole week to enjoy it! You could also freeze half of it and enjoy it at a later date.
120g of sunflower seeds
100g of pumpkin seeds
150g of buckwheat groats
250ml of water
100g of oats
2 tbsp of chia seeds
4 tbsp of olive oil
2 tsp of salt
2 small or 1 large grated courgettes
Firstly soak the sunflower seeds, pumpkin seeds and buckwheat overnight.
The next day preheat the oven to 180C.
Rinse and drain the seeds and buckwheat and add them to a blender or food processor.
Add in the rest of the ingredients and blend.
Pour the mixture into a greased and lined loaf tin then bake for 1 hour 20 minutes.
Once cooked, allow to cool before slicing.