Sometimes it is nice to have a comforting and warming piece of toast. This recipe is my go to grain and gluten free bread recipe. It is seriously the yummiest bread I have ever had! You can top it with eggs, tomato, avocado, figs and cashew butter. Two slices keep me fueled until lunchtime.
Seed Toast
Author: Caralee
Ingredients
- 2 tablespoons linseeds
- 2 tablespoons sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons pumpkin seeds
- ½ cup warm water
- 1 cup walnuts
- ¼ cup coconut flour
- 1 pinch of salt
- 1 teaspoon baking soda
- 2 tablespoons apple cider vinegar
- 3 eggs
- 2 tablespoons olive or coconut oil
Instructions
- Preheat oven to 180 degrees celsius and line a 23cm loaf tin with baking paper. Soak linseeds, sunflower seeds, pumpkin seeds and chia seeds in the warm water for 5 minutes.
- In a food processor add walnuts, coconut flour, baking soda and salt. Process until the mixture resembles fine breadcrumbs. Beat together eggs, oil and vinegar; then add to dry ingredients. Use pulse setting in the food processor until mixed well, being careful not to over mix. Add the seeds and combine. Pour batter into a loaf tin and bake for 25–30 minutes or until a skewer comes out clean.
- Serve hot, toast it or wait until the loaf is cool and serve it with your favourite real food toppings. Try avocado with salt and pepper or cashew butter with sliced figs.
- MAKES 10 SLICES
Hi there
Re: Seed Toast
I can’t tolerate walnuts (or almonds) – what other nut could be substituted for the walnuts in this recipe please?
Thanks
Kate
Hi Kate
You could try cashew nuts or buckwheat flour.