Nut and Seed Bread
If there’s one thing I’m committed to, it’s gluten. I think gluten is glorious – it makes baked things chewy and airy and adds to their overall deliciousness. So when Streusel and determined that we’d focus on healthier baking this month, I had no plans to bake anything gluten-free. And then I came across a recipe for this super interesting Nut and Seed Bread that just so happened to be gluten-free. And I decided that I shouldn’t pre-judge a bread just because it doesn’t have flour, and especially when it’s full of crunchy nuts and hearty oats.
This bread is unlike anything I’ve baked before – while it certainly won’t take the place of a warm, crusty loaf for sandwiches, it’s so full of flavorful, filling ingredients that it’s created it’s own place in my daily menu. I’ve taken to toasting it and spreading on some almond butter for a filling breakfast or afternoon snack. Also a tasty option (that will definitely keep you full for a few hours): on top of the almond butter, add some some sliced bananas and a drizzle of honey.
[tasty-recipe id=”9061″]January 19, 2020
This entry was posted in baking, breads, breakfast, brunch, gluten free and tagged bread, gluten free, healthy, nuts.