Linseed Bread – Grain & Gluten Free

Linseed Bread
This bread loaf is so yummy & it will totally satisfy any ‘bread’ cravings that you might have. When I became a ‘real foodie’ giving up bread was one of my most difficult struggles, because I love it SO MUCH, even though it would make me feel sick! Yes, as I have admitted before, I was a bread addict! I have not had bread for a very long time & I have become used to it now & do not miss it that much anymore, especially when I think about how it makes me feel. You know what, bacon & eggs is nice without toast!

This loaf of goodness is grain, gluten, sugar & dairy free. It is very filling because of the dense ingredients but it is surprisingly fluffy. I have had my mum staying from NZ & she made it for us out of the Tania Hubbard cookbook. We used linseeds instead of flaxseeds as per her recipe, as that is what we had on hand. I can highly recommend this recipe either for a treat, or you can cut it up & freeze it to use as you require for breakfast or snacks. The best part about this recipe is that you can treat yourself to bread & know that it is healthy, full of nutrients & for will not make your tummy cranky!

If you want to find out more about Tania Hubbard & her wonderful recipe book you can visit her at http://www.glutenfreegrainfree.com.au/

INGREDIENTS

1 cup walnuts
1/4 cup linseed
1/3 cup boiling water
1/2 cup arrow root
1 tsp salt
1 tsp baking soda
2 tbsp apple cider vinegar
3 eggs
2 tablespoon oil, olive or coconut

DIRECTIONS

  1. Preheat oven to 180/350 degrees
  2. Soak linseed in  water for 10 minutes
  3. In a food processor add walnuts, arrowroot, baking soda and salt
  4. Process until they resemble fine bread crumbs
  5. Beat together eggs, oil, vinegar and soaked linseed until seeds are lump free
  6. Add to dry ingredients,
  7. Use pulse setting in the food processor until mixed well being careful not to overmix. Alternatively you can put dry ingredients into a bowl and mix by hand until well combined.
  8. Pour batter into loaf tin
  9. Bake for 25-30 minutes or until a skewer comes out clean
  10. This bread keeps well in the fridge & it also freezes well.
  11. Serve fresh or make amazing toast!

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