Thursday, August 27, 2015

August 2015 Daring Bakers' Challenge: Gluten-Free Seed and Nut Loaf

For the August challenge, Susan from The Kiwi Cook dared us to make Seed & Nut Loaf- a super healthy and gluten-free alternative to standard wheat-based bread.

While I would have liked to try the original challenge recipe for a seed and nut loaf, that recipe called for psyllium seed husks to hold the loaf together. I recently moved to a small town, where it is difficult to find certain ingredients, and I did not have any luck looking for psyllium. Therefore, I made an alternate recipe for a seed and nut "flatbread", which is also gluten-free and packed with protein and nutrients. The bread is very quick and easy to throw together, and makes a very filling breakfast or snack. I personally found the bread to be bland on its own, but was much tastier when topped with butter and honey or hummus.

Carrot Seed and Nut Flatbread
Makes about 8 servings

150 g carrots, grated
2 tablespoons olive oil
1 packet active-dried yeast
Pinch of salt
50 g almonds, ground
50 g hazelnuts, ground
50 g sesame seeds
50 g flax seeds
50 g sunflower seeds
50 g pumpkin seeds
2 teaspoons za'atar spice mixture
100 mL warm water

1. Preheat oven to 340 F.

2. Mix together carrots, olive oil, yeast, salt, almonds, hazelnuts, and za'atar in a large bowl.

3. Lightly toast the sesame, flax, sunflower, and pumpkin seeds. Allow to cool, and then grind together in a food processor. 

4. Add the ground seeds to the bowl with the other ingredients. Add water and mix together with your hands. 

5. Line a baking sheet with parchment paper, and spread the mixture evenly in the pan. Cover pan with a towel, and allow to rest for 15 minutes.

6. Bake at 340 F for 25-30 minutes. The edges should be slightly brown and crisp; however, the center to the bread should still be springy.

7. Allow to cool and cut into pieces. Top with butter and honey, or the topping of your choice.

-Adapted from the recipe available at

-Posted by Jennifer