gluten-free eats

I thought I'd already posted this but no, it was over on my own journal. So here's a bread recipe that doesn't use yeast, and is very dense with nuts and seeds. You can mix up the types of flour, seeds, nuts, etc, as preferred, and according to what you have available. I find that more roughage and texture is best, and makes for a very solid loaf that slices and toasts well - once cooled, very important!

It maybe has more in common with Scandinavian sliced rye breads than with 'normal' wholemeal bread. It's GF and keto, and not vegan.

Recipe:
Ingredients:

• 6 cups of nut/seed 'flour' options - e.g. almond meal, coconut flour, LSA mix (ground linseeds/sunflower seeds/almonds), whole sunflower seeds, ground linseeds, whole linseeds, whole pumpkin seeds, chia seeds, chopped walnuts &/or other nuts. (the batch in the pic below had all the above but no seeds - I used chopped walnuts and peanuts instead). Pays to mix these options up rather than having all one type of flour, and to have about 2/3 ground up flour to 1/3 whole nuts/seeds.
• 1 cup plain GF flour or green banana flour
• 1/2 cup ground psyllium or plain Metamucil - for fibre and it replaces gluten's stickiness
• 2 tsp salt
• 4 tsp baking powder
• 1 tsp granulated sweetener or sugar, or 2 tsps maple syrup
• 1 Tbsp apple cider vinegar
• 4 whole eggs

Directions:

• Grease or baking-spray a 9x5" bread tin lined with baking paper so excess sticks up above the long sides for easier removal later. Set aside.
• Pre-heat your oven to medium-hot (exact settings will vary depending on your oven - I have a mini-oven and use 355°F (180°C), and also need to cover the pan with a sheet of foil to prevent burning.)
• Mix all the ingredients well in a (very) large bowl - dry stuff first, then add the eggs and vinegar at once and mix in a bit. Then stir in ~1.5 cups of very hot/boiling water until it's a sticky, solid mass. Takes a bit of elbow grease with a wooden spoon.
• Transfer it into the baking paper-lined loaf tin, even and spread it with your spoon or fingers (press down well to get the air pockets out as it's very solid)
• Bake in a med-hot oven, (in my mini-oven, covered with foil for 50 min, then I remove the foil and give it another 10 min for browning). It barely rises - the loaf's about 2-3 inches high once cooled.
• Try to wait until it's cooled before slicing it as it slices much better then. Once fully cool, a very sharp non-serrated knife works.
• It freezes well. I just store it in a plastic bag as it doesn't last long enough to go off, but you can keep it in the fridge.

Very dense and chewy, and great with butter & jam, or with savoury toppings. Even better toasted, after day one.