Dairy Free, Gluten Free, Vegan
Prep Time: 30 mins
Cooking time: 1.5 – ~2 hours
Brain energy required: Medium to low
Mouth feels: A savoury, dense, seeded bread with texture.
Georgie’s favourite Gluten Free Seeded Rosemary Bread is so dense a slice with nut butter is actually a meal! The only way we could finish this masterpiece is by sharing it with our entire staff. And we know it was a hit because Georgie was asked to write the recipe down for everyone who tasted the Rosemary Bread.
• 4 tbsp Chia Seed (soak in 1/d cup water for 10 mins to make “chia Eggs”)
• 1/3 cup Linseed blitzed to a meal in bullet/blender
• 1/3 cup Tri Coloured Quinoa blitzed in bullet/blender
• 1/3 cup whole linseed
• 1/3 cup whole tri coloured quinoa
• 1/3 cup Buckwheat Flour
• 1/3 cup Resistant Starch (Green banana flour)
• 1/4 cup Sesame Seed (leave some to sprinkle on top)
• 10g Nutritional Yeast (or a big handful!)
• 3 tsp Baking Soda
• Large Sprig of Rosemary (or any flavoursome herb)
• 2 tsp Salt
• 1/4 cup Olive Oil (or whatever good oil you have)
• 6 cups water
1. Soak chia seed with 1/3 cup water and set aside.
2. Preheat Oven to 220 Degrees Celsius
3. Line bread tin with baking paper. (If using a silicon tray, no liner needed)
4. Blitz 1/3 cup each of linseed and quinoa.
5. Add the blitz mix, plus the whole linseed, whole quinoa, buckwheat flour, resistant starch, sesame, nutritional yeast, salt, rosemary and baking soda to a large mixing bowl. Mix thoroughly.
6. Add chia “egg”, oil and water and mix very well (squelching through your hands is most effective!)
7. Leave for 10 mins to allow for the water to be absorbed into the mix, then transfer into the bread tin.
8. Pop in to the oven on a low tray, set a timer for 45 mins
9. After 45 mins, take bread out of tin, flip and bake upside down.
10. Bake for another 45 mins.
**All ovens are different, so pop a skewer in and make sure your gluten free bread cooked all the way through. Leave in longer if need be.I’ve been known to cook this for 2 1/4 hours at a friends place. Feel free to reduce heat to 150 degrees Celsius if the outside is getting crispy.
When ready, turn oven off, and leave in for half an hour. Best to let it cool completely before cutting. (but if you can’t resist, sure knock off the end slice and eat while warm)
BEST SLICED, THEN LIGHTLY TOASTED (all the seeds pop n crackle n get all yummy!)
STORE IN FRIDGE (only once cooled down)