My favourite bread growing up was the Sunmaid raisin bread- you know, the one in the red bag? The smell of it in the toaster then slathered with butter was the only thing that could get me out of bed in the morning. Being celiac, I can no longer have that crazy good bread, but luckily I’ve created one that’s even better. This bread requires 1 bowl, 5 minutes prep time, and is incredibly nutritious. Most of all, it’s delicious.
• 2 cups nut flour (you can buy store bought, or make your own by pulsing nuts in food processor… I like almond flour)
• 1 cup gluten free rolled oats
• 1/2 cup hemp hearts
• 1/4 cup chia or flax seeds
• 1/4 cup sesame seeds
• 5 tbsp psyllium husk
• pinch of pink salt
• 2 tbsp honey or brown rice syrup
• 2 1/2 tbsp cinnamon, divided
• 1/4 cup raisins
• 2 cups cold water
• 4 tbsp coconut sugar
1. Preheat oven to 350 degrees F. Line an 8-inch loaf pan* with parchment paper. In a small bowl, mix 2 tbsp of cinnamon and coconut sugar. Set aside.
2. In a large bowl add nut flour, rolled oats, hemp hearts, chia seeds, sesame seeds, psyllium husk, salt, honey, raisins and 1/2 tbsp of cinnamon. Whisk until combined.
3. Add 2 cups of cold filtered water and mix until combined. Allow to sit for a few minutes until a firm dough forms. You may need to add a few extra tbsp of water if it is too dry.
4. Press half of the mixture evenly into loaf pan. Sprinkle cinnamon and coconut sugar mixture evenly. You can even add a few raisins if you like! Then, top with remaining dough.
5. Bake for 65-75 minutes or until the top is golden and crisp. Allow to cool completely before slicing. Store in an airtight container for about a week or freeze.
*If you only have a larger loaf pan, only use a part of it! The dough will not change shape, so the way you form it is the way it will bake.