This Flourless bread is naturally gluten-free, rich, wholesome, nutty, flavorful with a wonderfully soft texture. It's perfect for breakfast or mid-day snack.
chives, oregano, chili flakes, olives (optional for savory version)
Instructions
Place the walnuts, chia seeds, sunflower seeds, pumpkin seeds and sesame seeds in a food processor or high-speed blender and blend until a flour forms.
Place the flour in a big mixing bowl and add the baking powder and the salt.
Add the eggs and the water. And mix it well to combine all the ingredients.
Preheat the oven to 180°C/360°F and grease a loaf tin with coconut or olive oil.
Spoon the mixture into the tin, and press it down firmly using a spoon.
Sprinkle the loaf with any leftover seeds(optional)
Bake the bread for 45-50 minutes, until the top starts to brown and a toothpick inserted comes out clean.
Remove from the oven and let cool completely while still in the loaf tin.
Once cooled cut slices and enjoy them with your favorite toppings.
Notes
Make sure to use fresh nuts and seeds. When nuts or seeds are old they get rancid and become bitter. Since seeds and nuts are one of the main ingredients here and the flavor of this bread depends on them, I would strongly suggest using fresh and good quality ones.
Use fresh baking powder. Baking powder is the leavening agent for this bread and is the reason behind the light and fluffy texture. Old baking powder loses its potency and it is not very effective.
Use a kitchen scale, if you can. Baking requires precision. This flourless bread is more forgiving than other baked goods, however, it is still very important to get all the measurements right. For example, if you add a little bit more flour or less water, it will result in dense bread.