Gluten free multiseed bread
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- 140 g / 1 heaped cup buckwheat flour
- ¾ tsp baking soda
- 1 tsp fine salt
- 2 tbsp ground flax seeds or chia seeds
- 85 g / heaped ½ cup almonds (walnuts or hazelnuts)
- 40 g / ¼ cup flax seeds (I used golden flax seeds), more to decorate
- 35 g / ¼ cup sesame seeds, more to decorate
- 65 g / ½ cup pumpkin seeds, more to decorate
- 70 g / ½ cup sunflower seeds, more to decorate
- 30 g / ¼ cup dried cranberries (dates, prunes or apricots)
- ground cinnamon, ginger, nutmeg, cloves (optional)*
- 45 ml / 3 tbsp oil (I used mild olive oil) + more to grease the pan
- 15 ml / 1 tbsp maple syrup
- 1½ tsp apple cider vinegar (or lemon juice)
- 360 ml / 1½ cups water
- Mix the first four dry ingredients in a large mixing bowl. Set aside.
- Set the oven to 150° C / 300° F fan forced (or 170° C / 340° F no fan) and grease a 1kg / 2lb baking tin with a bit of oil.
- This is an optional step, but recommended! Heat up a medium size pan on a low-medium heat. Once hot, add almonds to it. Dry roast the almonds for a few minutes until fragrant and lightly browned on both sides – move them around the pan frequently so that they don’t burn. Remove the almonds from the pan and place them on a chopping board. Add pumpkin and sunflower seeds to the pan and dry roast them together, stirring frequently.
- Chop toasted almonds up roughly and if using dates, prunes or apricots rather than cranberries, remove the stones (dates) and chop them into smaller pieces too.
- In a small mixing bowl combine all the wet ingredients.
- Add cooled-down nuts, seeds and dried fruit to the dry ingredients.
- Stir the wet ingredients into the dry ones and mix well to combine. Let the batter rest for about 30-60 minutes so that the chia / flax seeds (also known as a flax egg) have had a chance to activate (become jelly-like) in the added moisture.
- Pour the batter into the prepared baking tin and decorate the top with extra seeds before putting the bread in the oven.
- Bake for about 60 minutes, until a skewer comes out clean. Let the bread cool down completely before cutting into it.