My passion has always been making bread. Kneading dough, playing with it, feeling it between my hands, bury my hands in the flour, the smell of fresh bakers yeast, shaping the dough…. I love everything about it. And the smell of fresh bread in the oven is the best smell ever ! Nothing beats that smell, but since vegan and trying to avoid gluten these days, i haven’t had the opportunity to experiment with gluten-free breads, until i found this recipe that immediately attracted all my senses. Even though there is no kneading work involed (so super easy to make !) and has no flower or yeast at all, still smells amazing in the oven, and tastes even better.
I used to have a small bread bakery with my mom right after I graduated from cooking school, and it was an exhausting job. Waking up really early in the morning and sleeping late, cause that’s what happens when you have your own business, no matter how small it is, you have to put all the dedication on it. Anyway, i was really young and working with my mom and being the boss of her was kinda estrange, and for some other reasons we decided to close it. But we keep all the fun tools and of course the skills ;). I must admit i was very very happy with the muscle i developed in my arms, i felt like Madonna (just in the arms though) haha.
Back to present time, my passion for bread is intact and I still have to experiment with gluten-free flour and different ingredients to create a nice and crunchy bread that can resemble a fresh baguette, but for now this one is satisfying my craving for bread in the morning. It makes excellent toasts so just add avocados, honey, nut butters, vegan ricotta, you name it. It is also fully packed with tons of nutrients, proteins and omegas, and if you have a nut allergy, you can just skip the almonds and replace them with the seed you like the most. It will give you energy for the rest of the day, you can also toast it and pack it as a snack to have on the way, and it will make an excellent sandwich.
Please make sure to follow the recipe exactly. believe me, I tried to experiment a little and it didn’t work well in the beginning. This recipe was inspired by the My New Roots recipe.
Nuts and Seed Vegan Bread
makes 1 loaf
- 60 gr sesame seeds
- 100 gr almonds or any nut you like ( i used brazil nuts)
- 100 gr sunflower seeds
- 100 gr pepitas (pumpking seeds)
- 100 gr flax seeds
- 35 gr chia seeds
- 150 gr quinoa flakes
- 2 tsp salt
- 2 tbsp maple syrup or honey
- 45 gr coconut oil, melted
- 400 ml water
1. Put the sesame seeds, almonds, sunflower seeds and pepitas in a baking tray and bake for 5 -10 minutes on low heat until slightly toasted. Remove and let cool.
2. Meanwhile, whisk together all the wet ingredient in a small bowl, and the rest of the dry ingredients on a bigger bowl, add the toasted seeds and nuts and then the wet ingredients and mix well with a wooden spoon. It has to be a thick mix but you have to be able to move it. If it is too thick add a little bit more water, spoon by spoon. Too much humidity can ruin your bread.
3. Line a loaf pan with parchment paper on all sides. Scrape the dough in to the pan and press with fingers. Smoth the surface with a wooden spoon. Cover with a kitchen towel and let rest for at least 2 hours, If you can, let rest overnight.
4. Preheat oven to 150 C. Place the oven rack on the middle and place your loaf. Bake for 1 hour, then remove your loaf from oven, remove it from the pan and place it directly on the oven rack upside down. Bake for another 20 -30 minutes. If you notice that it is too brown, reduce heat. Remove from oven. It should make a hollow sound when tapped if it’s cooked. Let it cool completely (I know it is hard) before slicing.
This keeps in the fridge for up to a week. You can also cut slices and freeze them for up to a month. This will guarantee easy fresh toasts 😉