Gluten free seed loaf - gluten, wheat, dairy and refined sugar free

More and more people are starting to exclude gluten from their diets. This healthy gluten free seed loaf is wheat, dairy and refined sugar free and a staple in our house. We used a mix of almond, tapioca and coconut flour to create a delicious alternative to conventional, highly processed bread. It’s perfect for lunch boxes and is sure to be your new favourite grab-and-go breakfast or lunch. Why not try a slice topped with our delicious guacamole.

Our healthy gluten free seed loaf is sure to be your new favourite grab-and-go breakfast or lunch.

By: Monica

Ingredients

1 cup almond flour
1 cup tapioca flour
2 tbsp coconut flour
½ tsp baking soda
¼ cup flax meal and chia seed blend (mix your own)
4 tbsp bagel seasoning (combine ¼ cup sesame seeds, ¼ cup poppy seeds, 3 tbsp dried onion flakes, 3 tbsp dried garlic flakes and 2 tsp salt)
5 eggs
1 tbsp coconut oil melted
1 tbsp honey
1 tsp apple cider vinegar

Directions

Step 1 Preheat the oven to 180℃.
Step 2 In a bowl combine the dry ingredients and mix well.
Step 3 In a separate bowl, whisk together wet ingredients. (Let the coconut oil cool down slightly before adding to the mixture).
Step 4 Add the wet ingredients to the dry ingredients and mix well.
Step 5 Pour the mixture into a prepared or silicone loaf tray and even out the batter.
Step 6 Sprinkle extra bagel seasoning on top.
Step 7 Bake for 25 – 30 minutes or until cooked.
Step 8 Keep in an air tight container in the fridge for up to 5 days or slice and freeze slices, separated by parchment paper, for up to 2 months.

Gluten free seed loaf – gluten, wheat, dairy and refined sugar free

Gluten free seed loaf - wheat, dairy and refined sugar free

Ingredients

Directions

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