Flourless seed bread using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Flourless seed bread is a delightful creation that celebrates the humble yet mighty seeds, turning them into a loaf that even gluten-free enthusiasts will adore. This bread is not just a recipe; it's a testament to the fact that you can have your cake and eat it too—without any flour! Originating from the need to cater to those with dietary restrictions, this bread is packed with nutrients from sunflower seeds, linseed, and almonds, making it a powerhouse of energy. Fun fact: the chia seeds in this recipe were once a staple of the ancient Aztecs, who valued them for their endurance-boosting properties. So, whether you're slathering it with avocado or enjoying it plain, this bread will have you feeling like a health-conscious superhero in no time!
Ingredients
- 80 g Coconut oil
- 1 Teaspoon(s) Maple syrup
- 350 g Water
- 120 g Sunflower seed
- 100 g Linseed
- 65 g Almond
- 150 g Oatmeal flake
- 2 Tablespoon(s) Chia seed
- 3 Tablespoon(s) Psyllium
- 1 Teaspoon(s) Salt
Steps
- Add 80 g of coconut oil in the food processor bowl.
- Melt at 60°C during 3min.
- Add 1 teaspoon(s) of maple syrup, 350 g of water in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 5.
- Add 120 g of sunflower seed, 100 g of linseed, 65 g of almond, 150 g of oatmeal flake, 2 tablespoon(s) of chia seed, 3 tablespoon(s) of psyllium, 1 teaspoon(s) of salt in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 3 in inverse. Scrape the sides of the bowl with the spatula
- Mix manual: 30sec / 0°C / Speed 3 in inverse. Scrape the sides of the bowl with the spatula
- Transfer the content of the preparation content in a cake mold to be buttered before, to be floured before.
- Setaside the preparation content during 8h .
- Cook in the oven at 175°C during 20min.
- Unmold the bread.
- Cook in the oven at 175°C during 35min.
- Let the bread cool completely on a rack. The bread can be stored for 5 days in an airtight container.
