NOURISH: Gluten Free Dairy Free Yeast Free Bread (made mostly from nuts!)

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 A gluten free dairy free yeast free bread…made mostly from nuts?

I first saw this recipe months ago on Yahoo Food and then in other places like Pinterest and blogs like Karen Luvs Life.  Although in the back of my mind I knew I wanted to try it, I was a little skeptical.  Really?  A “bread” made mostly from nuts?

Well, I actually made the bread for the first time a couple weeks ago and  it…was…delicious…at least I thought it was.  To fully disclose, my kids did not like this bread.  (“Too many nuts” they told me)  I have to admit that I’m silently am happy that my kids don’t care for this bread.   I love it and can be “my” bread–deeply nourishing and packed with protein and fiber.

When this bread is warm, it has a chewy texture that is so satisfying.  (it’s a dense bread so slice it thinly!)  My favorite way to eat it now however is lightly toasted with a smashed avocado and sea salt.  A close second is adding a spread of fresh homemade hummus.    I even love it as a kind of biscotti dipped into a frosty green smoothie.  YUM…

One of the great things about this recipe is that you can substitute nuts and seeds that you have on hand.  I didn’t change the ingredients very much from the recipe on Yahoo Food but after making it a few times however, I did make several revisions to the recipe instructions.  For example, unless you’re using a silicone loaf pan, you really need to oil the pan to get the bread out.  Also, although the bread mixture is soaked overnight, I’m not convinced that the small amount of water used in the recipe is enough to get rid of the phytic acid in all of those nuts and oats.  I soaked the oats overnight and then added nuts that I had already soaked and dehydrated previously for maximum nutrition..

The original recipe on Yahoo called it a “bread that will change your whole world”.   I was skeptical at first, but I think that it just might be true for me.

GLUTEN FREE, DAIRY FREE, YEAST FREE BREAD

(based on the “Life-changing loaf of bread” from Yahoo Food)

*  1 1/2 cups gluten free oats

*  1 1/2 cups warm water

*  1/2 teaspoon apple cider vinegar

*  1 cup sunflower seeds

*  1/2 cup whole flax seeds

*  1/2 cup almonds (soaked and dehydrated if possible)

*  2 tablespoons chia seeds

*  4 tablespoons psyllium husks

*  1 teaspoon sea salt

*  2 tablespoons maple syrup or honey

*  3 tablespoons coconut oil (melted)

1)  Combine oats, apple cider vinegar and water and soak at room temperature overnight.  (this step is optional.  If you are not going to soak, OMIT the apple cider vinegar)  

2)  Combine all ingredients thoroughly to form a thick dough.  You can add 1-2 teaspoons of water if dough seems too thick to stir.

3)  Pour dough into oiled loaf pan.  Let set at room temperature for at least two hours or overnight.

4)  Preheat oven to 350 degrees.

5)  Bake loaf for 20 minutes and then remove from loaf pan.  Place loaf directly onto oven rack and bake for another 30-40 minutes or until bread sounds hollow when tapped.

6)  Cool completely and slice thinly.  Store in airtight container in refrigerator for up to five days or wrap slices individually and freeze.

 

Linking to:  Gluten Free Wednesday,  Allergy Free Wednesday, Thursday Favorite Things


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Comments

  1. Thank you Lori, this truly is an amazing bread. We always have a loaf made up ready to go..I’m with you avocado and good salt, hubby loves it toasted with butter and honey.
    I agree with you, I think it really is life changing.. :-)
    Karen recently posted..Banana Chia and Oat Balls – nut free and dried fruit free!My Profile

  2. Yum.
    I’m soaking away over here thanks to you!!
    Soaked some pinto beans and quinoa yesterday. (Should I always add ACV to whatever I’m soaking that’s savory? I used cultured buttermilk when I soaked my oatmeal.)
    Going to look for your nut tutorial now. I bought some raw almonds from TJs. Going to give it a shot.
    sheila recently posted..The Horrible, No Good, Very Bad Day (Homeschool Edition)My Profile

    • Hi Sheila,
      Hooray for soaking! And yes, I follow “Nourishing Traditions” in soaking and add an acid to any grain, salt to any nut. (buttermilk is perfect for oatmeal, yum!) If you’re worried about a sour taste from the acid, you can always rinse it off. I especially rinse quinoa.
      And you’ll LOVE the fresh, fresh taste of soaked, dehydrated almonds! Have a great weekend dear Sheila…Aloha, Lori

  3. PS I love the “Nourish” in the title.
    sheila recently posted..The Horrible, No Good, Very Bad Day (Homeschool Edition)My Profile

    • Thanks. One of my intentions for this new year (the Chinese lunar new year just started last week) is to take more care to “nourish” my body, mind, and spirit WELL…Aloha, Lori

  4. I can’t wait to try this my friend xoxo
    Katherines Corner recently posted..Thursday Favorite Things Blog Hop 126My Profile

  5. Looks really good and healthy…I eat some of these every day so why not mix them together! Thank for including on the blog hop!
    Pam recently posted..On The Road to Frumpy Town….and Thursday Blog Hop!My Profile

  6. This looks good. Thanks for the recipe. What are psylium husks? Where do I buy them? Thanks for the help.

    • Hi Janet,
      Psyllium husk is from the plantain plant that has both soluble and insoluble fiber. It helps replace that stretchy gluten that is eliminated in gluten free bread.
      You can find psyllium husk in any health food store in the supplement section. Some people use psyllium as a way to increase fiber in their diet.
      Hope this helps and thanks so much for visiting…Aloha, Lori

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