Seed bread is a true vitamin and mineral bomb. How to make seed bread without flour? Discover a simple recipe for seed and oat flake bread!
Seed bread is easy and quick to prepare, incredibly healthy and nutritious. This vitamin and mineral powerhouse provides substantial amounts of vitamins and minerals, including vitamin A, B vitamins, vitamin E, omega-3 fatty acids, iodine, cobalt, selenium and iron. To prepare this bread, you don’t need to knead the dough or undertake any time-consuming or demanding tasks. My recipe yields a small, single-serving loaf. If you want more servings, prepare it with proportionally more ingredients. Seed bread can be stored for several days, but in my opinion, it tastes best within the first two days. The bread can also be frozen. Just cool it down (preferably slice it), transfer to a sealable container or plastic bag, and place it in the freezer. Thawing takes about 30-60 minutes. After thawing, it’s best to warm it up for a while, for instance, in the oven.
How to make seed bread? Discover a simple recipe for flourless seed bread!
Preparation time: 60 min + thickening time
Calories: 431
Protein: 19 g
Carbohydrates: 27 g
Fats: 21 g
Ingredients for seed bread (approximate dimensions 5 x 8 cm):
- Oat flakes 2 tablespoons (20 g)
- Almonds 1 tablespoon (10 g)
- Flaxseed 3 tablespoons (30 g)
- Shelled sunflower seeds 1 heaped tablespoon (15 g)
- Agave syrup 1 teaspoon (5 g)
- Coconut oil 1 teaspoon (5 g)
- Lukewarm water
- Salt
Preparation of seed bread:
Step 1: Grind half of the flaxseed in a coffee grinder or blender. Finely chop the almonds. In a bowl, combine sunflower seeds, whole flaxseed, ground flaxseed, almonds, oat flakes, and a pinch of salt. Mix thoroughly.
Step 2: In a glass, combine lukewarm water, agave syrup, and coconut oil. Adjust the amount of water so that it’s about half as much as all the dry ingredients (water:dry ingredients – 1:2, approximately 70-80 g). Mix well.
Step 3: Combine the dry ingredients with the liquid and mix thoroughly. Cover the bowl with a cloth and set aside for about an hour. After this time, the mixture should thicken.
Step 4: Then transfer the seed mixture to a small baking tin (about 5 x 8 cm) lined with baking paper or greased with a small amount of fat. Place in an oven preheated to 180°C (356°F) and bake for about 60 minutes. After the indicated time, turn off the oven and slightly open the door. After cooling slightly, remove the bread from the oven. Then set aside to cool down completely.
Step 5: Remove the bread from the tin and slice it only after it has fully cooled down.
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