A simple and easy gluten-free seed bread recipe. It's hearty, crunchy, chewy, high-protein and most important, delicious! Great on it's own or as the perfect gluten-free option for making toast or sandwiches.
1cupalmond meal(finely ground almonds) (100 g)
1tablespoonpsyllium seed husks
1/2teaspoonGerman bread spice(Alnatura or see above for homemade)
3tablespoonschia seeds or ground flaxseeds
1/2cuppumpkin seeds(65 g)
1/2cupsunflower seeds(70 g)
Preheat oven to 350°F / 175°C and line a loaf pan with parchment paper.
In a large mixing bowl, add the almond meal, psyllium seed husk, baking powder, salt, bread spice and chia seeds. Mix well to combine. Add the pumpkin seeds, sunflower seeds and sesame seeds; mix to combine.
In a second bowl, whisk together the eggs and quark until smooth.
Add the egg-quark mixture to the dry ingredients and mix until combined. Pour the batter into the prepared loaf pan. Garnish with seeds of choice and bake in the oven for 55-60 minutes.
Set the bread on on a wire cooling rack a let rest in the loaf pan for 10 minutes, then turn the bread out onto the wire rack to further cool. Allow to fully cool before slicing.
It is important to remove the bread from the loaf pan to fully cool otherwise it will sweat from the moisture condensing in the pan (we don’t want moist and spongey bread!)
If you don’t have almond meal on hand, you can grind your own. Just add almonds to a high-powered blender or coffee grinder and use the pulse button until they turn into a fine, grainy consistency. This only takes 20 to 30 seconds!
Not everyone is a fan of caraway, anise, fennel or coriander so if you prefer a much subtler aroma then reduce the amount of bread spice to 1/4 teaspoon.