I am not very careful when it comes to eating gluten. I know a lot of you are on a glutenfree or on low gluten diets. I am very German when it comes to gluten – bread literally flows through my veins and I love it. Remembering my life back In New Zealand, getting up at a ungodly time on a Saturday morning to line up in front of the German bakery to buy overly expensive German bread always seemed like the right thing to do. But the German bakery was only open a couple of days a week! Plus baking your own bread can be tricky sometimes especially when using whole meal flour. I remember dozens of so called ‘cookie breads’ – a bread literally as hard as a cookie. You can see my German dilemma here?
Now I have been hearing a lot about those glutenfree seed breads lately. A bread that requires no yeast, sourdough or baking powder – seeds and salt, that’s it. I did not believe for a second that it would work. But I was so wrong. This bread would have saved me a lot of sleep in time back in Auckland. So I threw together all seeds I had in my pantry, let the whole thing soak with water for a bit, baked it and it turned out wonderfully. The bread is soft, chewy, forms a great crust and has all the nutritional benefits of a whole meal bread and gluten free for those of you that watch their gluten intake. I cannot remember the original recipe so here is what has worked for me:
Glutenfree Seed Bread
- 1 cup oats
- 1 cup flaxseed (ground – this is important!)
- 1 cup chia seeds
- 1 cup sunflower seeds
- 1/2 cup of sesame seeds
- 3-4 cups of water
- 1 tsp salt
Mix all the seeds and salt together. Add the water and mix with a spoon. Let the seeds soak up the water for half an hour. Add a little more water if you feel that the dough gets too dry. It is ok if there is some excess water, that will evaporate during baking. So once your seeds look all nice and soaked pour the dough into your usual rectangular baking tin. Bake the bread for an hour at 200 degrees. Let it cool entirely then remove it from the tin. The bread stays fresh in a sealed box for a week!
Coconut Cream with Caramelized Cardamom Bananas
- 2 bananas
- 1 can full fat coconut milk
- 1/2 tsp ground vanilla
- pinch of cardamom
- sweetener of your choice
Slice the bananas lengthwise. Melt a tablespoon of coconut oil with a pinch of cardamom in a hot pan and add the bananas. Fry from both sides until soft. Remove from the pan and put aside. Place a can of full fat (!) coconut milk in the fridge (best is overnight). Open the tin and scoop out the hardened coconut cream that has formed on the top. Make sure you only get the solid stuff, none of the water. Now hip of the coconut cream with your hand mixer. Add half a teaspoon ground vanilla and some sweetener if you like. I use a teaspoon of maple syrup. Now slice your bread, top it with some coconut whipped cream and layer some bananas on top. Add more maple syrup if you love your breakfast sweet! Enjoy!