If you haven’t yet, don’t forget to enter in the giveaway for $50 to Whole Foods Market in honor of DCC’s first birthday!
This wholesome gluten-free quickbread has six different seeds, nuts, and grains – packing a whole lot of hearty flavor, textures, and nutritional power. No yeast required!
When we first moved to San Francisco, we thought someone had placed this whole California joke on us. It was May, and it was SO cold. Like bone-chilling, dense fog kind of cold. One of my favorite pictures of Nate during this time is sitting at our dining room table with a sleeping bag wrapped around him. Everyone said “just wait until September! It gets glorious in September!” So while the rest of the world was putting on their sundresses, we were purchasing puffer vests and slippers. No joke.
But, everyone was right! This past month has been absolutely glorious! From epic sailing on the bay to choosing to take the long way home just to catch that perfect clear view – now I know what they were all talking about. Absolutely glorious. http://
Just strolling home… A photo posted by Dani Nemzer (@danicaliforniacooks) on
So it’s even better that I’ve been working from home this month and have plenty of time to experiment in the kitchen. There is a bit of hint of fall to the air which makes for baking and making warm, comfort foods all the more enticing. We’ve already established a bunch of new recipes to add to our weeknight repertoire – this one from Pinch of Yum an especially big hit – and I think this bread is going to be in a normal rotation too. Even though it’s a quickbread, you can slice it and toast it like normal bread!
I grew up in a household that only use sprouted grain bread, so Wonderbread and white breads don’t bring back nostalgia. It’s seedy, wheaty, grainy bread that really does it for me. Honestly, the seedier and grainier and nuttier the better, in my opinion! And this bread is just that. With almonds, rolled oats, hemp, chia, flax, and sunflower seeds – it’s so hearty. We’ve eaten it covered in nut butter, jam, and homemade pumpkin apple butter (recipe to come!)
Since going gluten free, I don’t eat bread very often. Especially since the gluten free breads that restaurants serve looks so white and refined that there’s just no nutritional value to it. It always makes me sad that I can’t enjoy the wholesome looking seeded loaf, and instead the g-free option is like this pale flavorless slice. So I’m really proud to share this success of a gluten free bread with you, that’s full of delicious seeds and grains and nuts!
Enjoy, and Happy Friday!
- Preheat the oven to 350 degrees F
- In a large mixing bowl, soak the rolled oats in the almond milk for a couple of minutes before adding in the rest of the ingredients
- In a regular loaf pan, line with parchment paper
- Pour in the batter, and sprinkle extra sunflower seeds and rolled oats on the top
- Bake for 50 minutes
- Remove from the pan and let cool completely before cutting
- Store in the fridge
- cup rolled oats, plus a few extra to sprinkle on the top before baking
- cup almond meal
- cup gluten-free flour blend
- cup almond milk
- /3 cup brown sugar
- /3 cup sunflower seeds, plus a few extra to sprinkle on the top before baking
- tbsp chia seedss
- tbsp hemp seeds
- tbsp flax seed
- tbsp coconut oil
- tsp baking power
- Dash of salt
If you like this, you’ll love: Oatmeal Raisin Cookie Muffins