Walnut Oat and Chiabread

Who wants to live without bread? Almost nobody. And those who live gluten-free, neither. It isn’t fun at all. And eating is not just nutrition, it’s mostly fun, isn’t it? Although TLGS was only launched last summer, a bread recipe has long been missing here. Bread is simply the basis for so much and since I have promised you that TLGS will mostly present you with recipes for everyday, it’s high time to write about bread here!

First of all, one important thing in advance: As the title suggests, this bread contains oats. If you suffer from celiac disease or a strong gluten sensitivity, you now have two options: 1. replace the oats, e.g. through buckwheat flour. This works very well and the amount can be taken over 1: 1, OR 2. use non-contaminated oats that are marked as being gluten-free.

Oats per se are considered to be gluten-free, but are often processed in the same facilities in which cereals containing gluten, such as wheat or rye, are milled. As a result, the oats are contaminated by small amounts of gluten. Read about why else oats might be a problem for celiacs and people sensitive to gluten.

But now back to the bread. For example, I usually don’t eat a warm meal for lunch. For me, lunch is more like a green salad with a delicious dressing. But I have to eat something “solid” for lunch, too. Salad often isn’t stuffing enough. This bread is perfect, e.g. with the vegan cashew cheese that I posted at the beginning of the week. One or two slices of bread with it will be enough to make you fill full. Or with homemade tomato pesto, which we tried last Weekend and found it to be a recipe candidate for next month. If you are looking for exceptionally delicious sundried tomatoes in the meantime, have a look at bon’gu.

We will soon try a gluten-free sourdough bread. Sourdough based on nut flours and other types of gluten-free flour that you can get in stores has never worked for us. Maybe we did something wrong. Feel free to write a comment if you have had other experiences with sourdough based on nut flour. We are always happy About inspiration! Because recently we got a really great tip, namely to try it with plantain flour. Big disadvantage: plantain flour is expensive. But: You only need a small amount for the sourdough. If you have this as a basis for your bread, you can bake the bread with another gluten-free flour. That means a packet of plantain flour will be enough for many breads and the investment is worth it. At least that’s the theory. At the Moment, we have a small jar in the kitchen in which a plantain sourdough mixture slowly comes to life. So we will start our first baking attempt in about a week. I will keep you up to date in my Instagram story!

But first of all have fun with this simple, egg-free, gluten-free, vegan walnut oat chiabread!

Walnut Oat and Chia Bread

• Author: antonia
• Prep Time: 45 min.
• Cook Time: 45 min.
• Total Time: 1,5 hrs.

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Ingredients

100 g oatmeal
150 g sunflower seeds
100 g crushed flax seeds
100 g buckwheat flour
2 tbsp nut butter
2 tbsp chia seeds
2 tablespoons of psyllium
2 tbsp maple syrup
2 handfuls of walnuts
300 ml water
1 level tablespoon of salt
1 pinch of pepper

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Instructions

1. Brown the sunflower seeds in a pan without oil on medium heat. Remove from the pan as they have slightly browned and leave to cool.
2. Mix all the dry ingredients together in a bowl (I always mix them with my hands because it’s easier).
3. Mix the water with the maple syrup and add to the other ingredients.
4. Add the nut butter and knead everything well.
5. You can also add the sunflower seeds, which should have cooled by now.
6. Line a baking tin with baking paper and evenly distribute the dough in it. Press well into the corners, otherwise the bread can develop holes.
7. Place the batter together with the pan into the fridge for half an hour.
8. Preheat the oven to 180°C/356° F top/bottom heat. Sprinkle the bread with sesame seeds and bake in the tin for 25 minutes.
9. Then take out and bake without the tin (and without the paper) for another 15-20 minutes until it is slightly browned.
10. Then, take it out of the oven and preferably leave to cool a bit before you cut it, otherwise it may break apart.

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Notes

Tip: As the bread is ready, you can precut it into slices and freeze them. When you get hungry, just take out as many slices as you like and toast them. It’s practical AND delicious! 🙂