Easy Seed Bread Recipe Gluten-Free
Servings: 8
Calories: 301kcal
No flour, no rising, no kneading. Just seeds, water, and a little patience. This hearty bread holds together beautifully and tastes like actual bread.
Print Recipe
Equipment
- loaf tin 21 cm x 11 cm (UK 10 x 5 x 3 inches)
- mixing bowl
Ingredients
- 4 eggs
- 3 tabs olive oil
- 50 gms medjool dates 2 large pitted and chopped finely
- 1 tsp salt
- 75 gms pumpkin seeds Pepitas
- 75 gms sunflower seeds
- 150 gms raw cashews chopped finely
- 50 gms sesame seeds
- 3 tabs chia seeds
Instructions
- Pre-heat oven at 160 degrees celsius fan forced or 180 degrees (no fan). Line a loaf tin 21 cm x 11 cm with parchment paper.
- Break the eggs into a bowl, add the olive oil and beat with a fork.
- Add all the remaining ingredients and mix well. Pour into the lined loaf tin and place into the oven and cook for around 35 - 45 minutes depending on the heat of your oven. It will be firm in the middle and golden brown on top.
- Allow to cool for 5 minutes on wire rack and turn out and allow to cool completely before cutting into slices.
Nutrition
Serving: 8g | Calories: 301kcal | Carbohydrates: 15g | Protein: 12g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 326mg | Potassium: 365mg | Fiber: 3g | Sugar: 6g | Vitamin A: 135IU | Vitamin C: 0.4mg | Calcium: 98mg | Iron: 4mg
