Gluten Free Onion & Seed Bread Loaf

This is such a delicious bread and its so easy to make. It is great toasted or drizzled with olive oil and works well with dips and soups. It keeps for about 4 days in an air tight container. The eggs mean that you are getting some protein and the seeds provide much needed Omega’s.

Gluten Free Onion & Seed Bread Loaf
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This is such a delicious bread and its so easy to make. It is great toasted or drizzled with olive oil and works well with dips and soups. It keeps for about 4 days in an air tight container. The eggs mean that you are getting some protein and the seeds provide much needed Omega's.

Course: Breakfast
Servings: 15 slices
Ingredients
  • 150 g Buckwheat Flour
  • 150 g Quinoa Flour
  • 100 g Oats Grind these to make them into a flour
  • 100 g Sunflower Seeds
  • 100 ml Milk Oat Milk or any nut milk
  • 50 g Dried Onions
  • 50 g Sesame Seeds
  • 3 tsp Baking powder
  • 1 tsp Bicarbonate Soda
  • 4 large eggs
  • 2 tsp Dried mixed herbs
  • 1 tsp Himalayan Salt
How to make
  1. Mix all the dried ingredients in a large mixing bowl or in the bowl of a Kitchen Aid.

  2. Mix the eggs and milk together in a jug. 

  3. Mix the wet and dry ingredients together and allow the mixture to become a doughy cake consistency.

  4. Line a bread tin well with olive oil and a baking paper. 

  5. Pour the bread mixture into the tin and bake in the oven for 40 minutes at 180C. 

  6. Once cooked allow to cool enough for you to handle it. Turn it out of the tin and cool on a rack. 

  7. Eat immediately or store in an airtight container for up to 4 days. It may need to be toasted to refresh the flavour. 

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