A while ago, I made a gluten-free mung bean bread after seeing an interesting recipe floating around on Instagram.
While I don’t have Celiac’s and I’ve never really had an issue with wheat- however it’s only as of recent that I’ve really started to notice something with my body. Whenever I consumed wheat, I felt a knot in my stomach, lower energy and an overall feeling of sadness… sounds strange, right? Well- maybe not really. Our bodies are often trying to tell us something. So as of late, I’ve been experimenting with cutting out wheat from my diet to see if I’ll feel any better (even though you might still continue to see wheat based recipes on the blog, they are from past recipes I’ve developed).
Anyway- back to the mung bean bread. That recipe really fascinated me and ever since, I’ve been studying recipes to see where the dots connect. Bread comes in all shapes and sizes around the world- so I don’t think we should set ourselves any limits!
In parallel, I’ve also been trying to integrate more seeds into my diet. Seeds are incredibly, incredibly nutritious. Many contain Omega 3s, Vitamin E and essential minerals (like magnesium or zinc).
So I came up with this recipe and the outcome was so incredibly delicious that I’m dying to share this with you! This bread will give you LIFE! Some of the ingredients are eye balled measurements, but hopefully it will give you guidance to start making your own multi-seed gluten free breads 🙂
- 300 gr / 0.65 lb breadfruit flour
- 2 tablespoons ground flaxseed + 4 tablespoons water
- 1/4 cup Sesame seeds
- 1/4 cup Chia seeds
- 1/4 cup Flax seeds
- Any other seeds you have! (I added Nigella seeds too)
- 1/4 cup unsweetened shredded coconut
- Dash of olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon baking powder
- Start first by mixing the ground flaxseed with the water. This is going to act as a binding ingredient- similar to eggs. It will need to rest for about 15 minutes.
- Preheat oven to 350F/180C and line a baking pan with parchment paper
- In a large bowl, add all the DRY ingredients ONLY.
- Then add the flaxseed egg and a dash of olive oil and mix everything together.
- At this stage, the ingredients are probably not sticking to form a dough- which is perfectly normal. So- we need to add water, gradually. Mix with your HANDS because you really need to feel the texture at this stage. The dough should be soft and supple but it shouldn’t be oozing out water. So add the water gradually… the dough should be soft and supple.
- Then transfer the dough to your pan and flatten it out (easier with your hands). Rub some olive oil on the top and sprinkle more seeds.
- Cover the pan with aluminum paper and bake for 30 minutes
- After 30 minutes, remove the aluminum and bake uncovered for another 15 minutes
- Remove from oven, let cool and slice 🙂
- This isn’t a light & fluffy bread- it’s dense, more like pumpernickel. But it’s absolutely delicious & satisfying 😀
- Feel free to use whatever seeds you want! I’d make this again with pumpkin seeds!
- You can also add some sweetness if you want (raisins!)
- You can probably also add some spices- I suspect a touch of cumin would be yummy 🙂