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Super Healthy Seeded Bread
Who says gluten-free bread can’t taste delicious?
Our super seed bread comes together in a matter of minutes and is best served thinly sliced and loaded with whatever toppings you desire, whether that’s nut butter or avocado. Pro tip: use the freshest flours and seeds you can find.
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How to Make It
Ingredients
Dough
- ¾ cup buckwheat flour
- ¾ cup super-fine almond flour
- ½ cup arrowroot flour
- ¼ cup flaxseed meal
- ¼ cup milled black chia seeds
- ½ tsp fine sea salt
- ¾ cup raw pumpkin seeds
- ¾ cup raw, shelled sunflower seeds
- ½ cup sliced almonds
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
- 1 ¼ cup boiling water
- ¼ cup avocado oil
- 1 tbsp honey
Garnish
- 1 tbsp pumpkin seeds
- 1 tbsp raw, shelled sunflower seeds
- 1 tbsp flax seeds
- 1 tbsp sesame seeds
Instructions
- Arrange oven rack in center of oven. Preheat to 350°F. Generously oil a 9 x 5-inch metal baking pan. Line the bottom with parchment overhanging the edges on two long sides.
- For the dough, whisk together flours with flaxseed meal, chia seeds, and salt in a large bowl until no clumps remain. Stir in pumpkin and sunflower seeds, almonds, flax, and sesame seeds until combined. Make a slight well in the center. Then, pour in water, oil, and honey. Stir until no streaks remain. Let it stand to slightly thicken, about 5 minutes.
- Meanwhile, for the garnish, stir seeds in a small bowl to combine. Set aside.
- Scrape dough into prepared pan, firmly pressing down to fill completely. Smooth top. Sprinkle seed-mixture evenly over top, pressing lightly to adhere.
- Bake in center of oven until springy when pressed, approximately 1 hour to 1 hour 10 minutes. Transfer to a wire rack and let it cool, about 10 minutes. Carefully run a butter knife around unlined edges of pan to loosen. Using parchment edges, lift bread out of pan. Discard parchment. Let it cool completely, at least 1 hour.
How to Store It
Bread will keep wrapped in plastic for up to 3 days.
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