Anna’s Seed & Nut Loaf

  • Gluten-free, wheat-free, dairy-free.
  • Stores well in a cool cupboard for a good week.
  • Slices easily, use your favourite spreads and toppings.
  • Filling and satisfying bread alternative.

Other Ingredients

  • 375ml cold water.

Method

  1. Pre-heat the oven to 185°C Fan/200°C/Gas Mark 6. Grease and line a large loaf tin or just use a large silicone loaf tin like we did!
  2. Put all the dry ingredients into a large bowl and mix thoroughly. In a separate small bowl mix the honey, the melted coconut oil and the water.
  3. Pour over the dry ingredients and mix thoroughly. Leave to stand for 2 hours. After this time the mixture should have a thick, sticky dough-like consistency.
  4. Spoon the mixture in your loaf tin and smooth over with the back of a spoon.
  5. Place in the oven for 50-60 minutes. The bread should sound hollow when tapped.
  6. Remove from the oven and allow to fully cool, preferably overnight. It will then be perfect to slice.