Gluten-free Protein Bread
A simple, nourishing loaf made with ingredients chosen to support your body, packed with fibre, healthy fats, and plant-based goodness to help keep you energised, satisfied, and nourished.
This Gluten-Free Protein Bread has become a staple in my kitchen, as it’s super nourishing, grounding, versatile and the perfect base for a nourishing breakfast, lunch, or snack.
3 Ways to Enjoy
1. Toasted with smashed avocado, micro herbs and a pinch of sea salt
2. Topped with 2 boiled/poached eggs & fresh herbs for a protein-rich breakfast
3. Topped with almond butter/tahini/raspberry chia jam for an easy nourishing snack
Ingredients
DRY
1½ cups almond meal
1/2 cup almonds, roughly chopped
1¼ cups buckwheat flour
½ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup chia seeds
2 tbsp flaxseed meal
⅓ cup psyllium husk
1 tsp sea salt
1 tsp baking powder
WET
2 tbsp extra virgin olive oil
1 tbsp honey or pure maple syrup (optional)
2¼ cups filtered warm water
1 tbsp apple cider vinegar
Method
Preheat oven to 175°C (fan-forced 160°C) and line a loaf tin with baking paper.
In a large bowl, combine all dry ingredients.
Add the water, olive oil, apple cider vinegar and honey (if using). Stir well until fully combined. Let the mixture sit for 10 minutes to thicken.
Transfer to the prepared loaf tin and smooth the top.
Bake for 65–75 minutes, or until firm and golden.
Cool completely before slicing [approx 10 slices]
If you’re looking for more nourishing, gut-loving recipes like this, head to the link in my bio to explore my recipe books Nourish & Ebb & Flow.
Because, your life is worth nourishing.
With love,
L x.