John Myers
Ingredients for 4 servings:
- 250 g oat-based porridge, gluten-free
- 60 g flaxseed meal
- 60 g psyllium husks
- 50 g lentils, red
- 250 g sunflower seeds
- 100 g pumpkin seeds
- 75 g walnuts
- 2 tsp salt
- 2 tbsp coconut blossom syrup
- 2 tbsp rapeseed oil or sunflower oil
- 35 ml Balsamic vinegar Bianco
- 665 ml water, lukewarm
- Water, lukewarm for brushing
- Sesame or poppy seeds for sprinkling
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
nutty, gluten-free seed bread
Grind the red lentils in a grain mill. Finely chop the walnuts and pumpkin seeds. Combine all the seeds in a large bowl, whisk together the salt, coconut blossom syrup, vinegar, oil, and warm water, then pour into a 30 x 11 cm baking dish lined with baking paper and press down firmly. Brush with water, sprinkle with sesame or poppy seeds, for example, and press down firmly. Now turn on the oven to 175°C with top/bottom heat. This is how long the bread will take to cook. When the light goes out and the baking temperature is reached, bake on the middle rack for 60 minutes. Remove the bread from the dish. If it sounds hollow, it’s done. Let it cool in the oven without the baking paper or dish.
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