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glutenfree, vegan, late summer recipe
1 loaf of bread
- 150 g gluten-free rolled oats (1 ½ cups)
- 130 g sunflower seeds (1 cup)
- 90 g linseed (1/2 cup)
- 4 tbs. psyllium husks
- 3 tbs. chia seeds
- 100 g walnuts (1 cup)
- 2 tsp. bread spice
- 1 tsp. salt
- 2 tbsp. olive oil
- 3 handfuls of wild summer herbs (thistle, rosemary, thyme, wild carrot, yarrow, nettle etc.)
- Mix oatmeal, sunflower seeds, flaxseed, psyllium husks, chia seeds, bread spice, walnuts and salt. Blend half of the ingredients in a blender. Then blend all ingredients. Chop the herbs. Let the bread dough swell for 2 hours.
Then pour the dough into a lightly greased baking pan and bake at 180 degrees (360 degrees Fahrenheit) for 40 minutes