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Gluten-free Sassy Seed Bread

Breakfast & BrunchDairy Freegluten-freeKid FriendlyVegetarian
This Gluten-free Sassy Seed Bread is fulfilling, fibre-rich and absolutely delicious. Perfect to slather with almond butter or make an epic avo toast!

Ingredients

  • 1 and 1/2 cups oat flour*
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour**
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 3 medium eggs***
  • 2/3 cup unsweetened applesauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1/4 cup oat milk or non-dairy milk
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup each pumpkin seeds and sunflower seeds
  • 2 tbsp sesame seeds

Instructions

  • Preheat oven to 350F (180C) and line a standard size loaf pan with parchment paper.
  • In a large mixing bowl, combine oat flour, tapioca flour and coconut flour, baking soda and baking powder and sea salt. Mix together with a wire whisk.
  • In a small bowl, whisk eggs and combine with applesauce, apple cider vinegar, maple syrup, non-dairy milk and extra-virgin olive oil.
  • Pour wet ingredients into dry ingredients and mix. Add seeds and fold into batter. Let batter settle for a few minutes so coconut flour absorbs all the liquid.
  • Pour the mixture into a parchment paper-lined standard size loaf pan. Sprinkle top with additional seeds if you like. Bake for 45-50 minutes until a fork inserted comes out clean.
  • Let cool completely before slicing. Refrigerate for up to 5 days or freeze for up to 3 months. Slice before freezing.

Notes

*You can make your own oat flour by blitzing oats preferably in a high wattage blender to a fine flour texture. If the flour is not fine, your bread will yield a different texture and it may not work.
**If you don't have tapioca flour, arrowroot flour will work too.
***Replace with 3 flax eggs. 1 egg = 1 tbsp ground flax + 2-3 tbsp water X 3
Find this recipe and more at https://www.joyoushealth.com/27513-blog-gluten-free-sassy-seed-bread/