Saturday, March 9, 2013

Whole Grain Multi-Seed Bread (Vegan/Gluten-free)

I'm not a huge fan of baking with nut flours as the flour is at risk for turning rancid in the high heat - and certainly loses a lot of it's nutrients. BUT, sometimes... a good bread is needed.

So, I figured that I would try another vegan bread and this time use a bit less sugar.


Whole Grain Multi-Seed Bread (Vegan/Gluten-free)

1 cup apple sauce
1 tbls chia seeds (I used white, black would also work)
3/4 cup water
3 tbls ground flaxseed
1 tsp 100% pure maple syrup
1 + 1/4 cup whole grain brown rice flour
1 cup almond meal
Dash of sea salt
2 tbls grapeseed oil
1 tsp apple cider vinegar
1/4 tsp baking soda
1/4 tsp baking powder

Method:

In a large bowl, combine the chia seeds with the apple sauce and let set for about 10 minutes.

In a small bowl or measuring cup, combine the water and flaxseed and let set for about 10 minutes.

Both of these will start to thicken and 'gel.'

Add the maple syrup, brown rice flour, almond meal, sea salt and oil to the applesauce/chia seed mixture and stir well. A dough will begin to form.

Fold in the flaxseed mixture and grapeseed oil and then add in the apple cider vinegar, baking soda and baking powder. Stir until all ingredients are incorporated.

In a greased loaf pan (I used grapeseed oil), bake at 350° for 25 minutes. At 25 minutes, cover with foil and bake for about another 20 minutes.


Before...

After....
Note, when making a gluten-free bread that is also egg-free AND yeast-free... any sort of 'lift' is success in my book :) 



Delicious. This bread was super moist, dense and awesome. And pretty amazing with coconut oil and cinnamon spread on-top.... 




Enjoy ;)

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