This bread tastes AMAZING and uses only wholegrain oats, lots of seeds (sunflower, hemp, pepita, chia, psyllium, and flax seeds) and almonds. It is high in protein and fiber. It is gluten-free and vegan. If you are interested in fat-free baking, here is the similar one I baked last year using homemade pearsauce in place of oil and the result was great too.
The psyllium husks provides a binder for the bread, in place of the gluten found in traditional flour. You can find them from health food stores or online.
Vegan Gluten Free Seeded Oat Breadadapted from David Lebovitz
|Dry Ingredients||Liquid Ingredients|
- Toast the seeds. Preheat your oven to 180C/350F. Spread the sunflower, hemp and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking.
- Grease or line a standard loaf pan with parchment paper. Place all the dry ingredients into a big bowl. Then pour in the liquid ingredients. Mix it all up with your hands or a wooden spoon.
- Once it’s well-mixed, scoop it into your prepared loaf pan and smooth out the top so it looks nice. Cover it with plastic film and leave it in the fridge for at least a few hours, up to a whole day.
- Put a rack in the middle of the oven and preheat to 180C/350F. Remove the bread from the refrigerator and let it come to room temperature. Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan. Let cool completely on a cooling rack for at least 2 hours before slicing.