Bread with seeds (gluten free)

Bread with seeds (gluten free)

Les bases Publié le 16/03/2017

A bread, healthy, tasty and full of good things

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  • 1 cup sunflower seeds
  • 1/2 cup of flax seeds
  • 1/2 cup of hazelnuts or almonds
  • 1/2 cup oatmeal or millet (gluten-free)
  • 2 tbsp of chia seeds
  • 4 tbsp of psyllium seed bark
  • 1 teaspoon of salt
  • 1 tbsp of maple syrup
  • 3 tbsp of coconut oil (melted)
  • 1 + 1/2 cup of filtered or source water


  • Preparation time : 15min.
    • 12h rest
  • Cooking time : 50 min.
  • 1 bread


  1. Mix all the dry ingredients in a rectangular mold.
  2. In a cup, mix together maple syrup, melted coconut oil and water..
  3. Add them to the dry ingredients in the mold and mix well for 2 minutes until the mixture is very thick (if the mixture becomes too thick, add one or two tablespoons of water). Smooth the top surface with the back of a spoon.
  4. Allow the bread to rest in the kitchen for at least 12 hours, or all day or all night.
  5. Preheat the oven to 175 ° C. Place the bread in the pan in the middle of the oven and cook for 20 minutes. Remove the bread from the oven, turn it over on a board to unmold it, then re-place it upside down on the oven rack and continue cooking for 30-40 minutes.
  6. The bread is ready when it rings hollow. Let it sit until it has cooled completely before cutting.
This bread can be kept for up to 5 days in a closed container, makes excellent toasts and resists freezing; slice it in advance for easy toast !
As this bread does not contain flour, it is gluten-free, so very digestible and excellent for health thanks to the various seeds that compose it, each holding nutrients beneficial to the body.
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