Tash's Gluten Free Loaf


Before the birth of Tash's Muesli Original I used to make a delicious gluten free bread dense with seeds and nuts thanks to a recipe I found online at www.mynewroots.org. For one reason or another I'd forgotten about the recipe and hadn't thought about it in over a year. Until the other day when I had a craving for Pumpernickel-esque bread. Which made me think of that bread I used to make. Which made me dig up the recipe. And on closer inspection of the recipe I decided I could attempt something similar with my original muesli, so I did. And it was an absolutely beautiful, tasty success! 

So much texture and a surprisingly great balance of salty sweet so that it goes with practically anything - avocado and ham; nut butter and honey; butter and zataar - whatever you can think of really. And substituting the muesli in the recipe means it literally halves what you need to buy, so I couldn't not share the recipe with you. Please enjoy and feel free to share your creations with us on Insta because we love seeing them!

  • 3 cups Tash's Muesli Original
  • 2tbs Chia seeds
  • 4tbs Psyllium seed husks
  • 1tsp sea salt
  • 1tsp Maple syrup (optional)
  • 3tbs melted Coconut oil
  • 1½ cups Water

Directions:
1. Combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is combined and the mixture becomes thick (if the dough is too thick to stir, add one or two teaspoons of water).

2. Pour the mix into a loaf tin lined with baking paper or into a silicon loaf mould. Smooth out the top with the back of a spoon then let sit out on the counter (covered) for at least 2 hours, or a day, even overnight. The mix is ready to bake when you can pull the sides of the mould away and it still retains its shape.

2. Preheat oven to 350°F / 170°C conventional heat.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. The loaf is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. The loaf will keep well stored in an airtight container for up to one week. It also freezes well and can be sliced before frozen for quick and delicious toast!

 

 

 


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