Easy Bread GF with Pumpkin Seed Flour
July 23, 2019
Recipe by: Cooking Without Gluten
You'll need:
- 2 eggs
- 150g apple puree (cooked beetroot puree can be used as well)
- 50g oil of your choice (I used grapeseed oil)
- 90g pumpkin seed flour
- 20 chia seeds grounded
- 20g golden flax seeds grounded (brown flax seeds can be used, as well as commercial flax seed meal or flax seed flour)
- 2g cumin powder
- 6g sea salt
- 6g baking soda
Method:
- mix all dry ingredients
- mix all wet ingredients, beat eggs, apple puree and oil with a whisk attachment of stick blender for 1-2 minutes
- add wet ingredients to dry
- combine dry and wet ingredients with a whisk
- shape the dough close to the shape of the loaf tin
- drop the dough into a lined baking tin, I use small and narrow baking tin 10cm x 20cm on the top, 6.5cm x 16.5cm on the bottom
- work with the dough using wet hands or wet spatula
- level the surface of the dough
- make superficial cut in the middle with spatula covered in oil
- bake in preheated to 170C oven for 60 minutes (fan or no fan regime, both work well)
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