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Gluten-Free Bread

Preparation: 10 minutes

Bake Time: about 60 minutes

Proof Time: 2 hours

Yields: 2 loaves


2 cups raw sunflower seeds

1 cup flax seeds

1 cup almonds

3 cups rolled oats

4 tablespoons chia seeds

6 tablespoons psyllium husk powder

2 teaspoons sea salt

2 tablespoons maple syrup

6 tablespoons coconut oil, melted

3 ½ cups of water


Use a little bit of solid coconut oil to grease the inside of 2

bread pans.

In a food processor combine 1 cup sunflower seeds, ½ cup flax

seeds, 1 cup almonds, and 2 cups of oats.

Blend until smooth. In a large bowl, combine all the dry

ingredients and stir well. In a separate medium bowl whisk

together the maple syrup, oil, and water.

Add the liquid ingredients to the dry, and mix together with a

spatula. At first, the mixture will seem watery; keep stirring until

the dough thickens and fully absorbs the water.

Pour the dough into the bread pans. Smooth the top of the

dough with the back of a spoon.

Let the dough rest for 2 hours.

When ready to bake, use a knife to separate the dough from

the sides of the pan. If the loaves pull away and retain their

shape, you are ready to bake.

Preheat the oven to 350 degrees.

Place the loaves on the middle rack and bake for 20

minutes. Remove the loaves from the oven and

flip them upside down out of the pans and directly

onto the oven rack. Bake for about 45 minutes

more, but begin checking at the 30-minute mark

as ovens vary. The bread is done when it sounds

hollow if tapped.

Let bread cool completely before serving.

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