For the August challenge Susan from The Kiwi Cook dared us to make Seed & Nut Loaf – a super-healthy and gluten-free alternative to standard wheat-based bread.
Gluten free? The word alone brings to my mind strange food and loss. Loss of enjoying a crusty baguette, or a flaky croissant or simply white bread with butter and Vegemite. Loss of traditional pasta dishes so important in my life. Loss of cakes, biscuits and baking I know and love so well. This month we were challenged to bake a gluten free seed and nut loaf by Susan of The Kiwi Cook. Strangely this month my daughter was having tests to check if she was gluten intolerant. While she was waiting for the results I pondered about my future baking should the test come back positive. Anyone who knows me knows my love of baking and of breads. And my family are pivotal in my baking choices. I bake for them. It is part of who I am and what I can give to the ones I love.
So to step into the world of gluten free seems so limiting. It is with this thought that I plunged into the recipe. Could I make it work? Could I love it? Gluten free and all?
The answer is a resounding yes!
This gluten free loaf is bound together not with eggs but with psyllium seed husks which soak up the liquid and act as a binding ingredient. The original recipe was probably more savoury than my version because I wanted to bring in the natural sweetness of dates and orange juice and the bite of cranberries.
During the month I also made an delicious Apricot, Apple and Coconut version, substituting the dates, cranberries and cinnamon for 1/2 cup chopped dried apricot, 1/2 cup chopped dried apple and 1/2 cup desiccated coconut. I used water instead of orange juice but I think coconut milk would be nice. This photo shows the loaf untoasted but toasting definitely adds the finishing touch.
So if you're game, bake this, slice it, toast it and drizzle it with honey...I think you will be pleasantly surprised! Thanks to our host, Susan and my Daring Bakers friends.
GLUTEN-FREE SEED & NUT LOAF with Dates and Dried Cranberries
Makes 1 loaf
1 cup (250 ml) (140 gm) ( 5 oz) sunflower seeds
½ cup (125 ml) (90 gm) (3 oz) flax seeds (linseeds)
½ cup (125 ml) (50 gm) (1¾ oz) sliced almonds (or nuts you prefer, I used almonds and macadamias)
1-½ cups (375 ml) (135 gm) (4¾ oz) gluten-free rolled oats
2 tablespoons (30 ml) (20 gm) (¾ oz) sesame seeds
4 tablespoons (60 ml) (25 gm) (1 oz) psyllium seed husks (3 tablespoons if using psyllium husk powder)
1/2 cup chopped dried dates
1/2 cup dried cranberries
1 teaspoon (5 ml) (6 gm) fine grain sea salt (it’s fine to reduce this if you prefer)
1 tablespoon (15 ml) honey, I definitely added more!
1 teaspoons ground cinnamon
3 tablespoons (45 ml) butter, melted
1-½ cups (375 ml) orange juice, freshly squeezed
In a standard sized silicone, non-stick, or greased and lined loaf pan, combine all the dry ingredients (I find it’s easier and less messy to combine in a large bowl first).
Whisk honey, butter and juice together in a separate bowl.
Add mixture to the dry ingredients and combine until everything is completely soaked and dough becomes very thick (while the mixture will be wet, there should be no excess liquid).
Transfer the mixture to the loaf pan and smooth the top with a spatula.
Cover the pan lightly with plastic wrap and let it sit at room temperature for at least 2 hours or overnight. The mixture should feel very firm to the touch.
Preheat oven to moderate 180°C/350°F/ gas mark 4. Then bake bread initially for 20 minutes.
Take the loaf out of the oven, place a wire rack over top and invert to remove the bread (if you’ve lined the loaf tin, you should remove the lining at this point).
Put the now inverted loaf on its wire rack into the oven again and bake for another 30-40 minutes (it should sound hollow when tapped). The loaf should be starting to brown on the outside - this gives a lovely nutty crunch to the finished loaf.
Let the loaf cool completely before slicing.
STORAGE & FREEZING INSTRUCTIONS:
You can store the loaf in an airtight container (or wrap it in plastic wrap) for up to 5 days. You can also freeze it for at least 3 months (it helps to slice it first before freezing so you can enjoy that occasional piece of toast!).