DizzleSky gluten-free loaf - DizzleSky
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DizzleSky gluten-free loaf

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Ingredients

300g gluten-free oats

2 handfuls mixed nuts (walnuts, hazelnut, almonds)

50g pumpkin seeds

50g sunflower seeds

1/4 teaspoon garam masala
2 1/2 tbs physillium husk

1 tsp Maldon sea salt
Good grind of black pepper
1 medium courgette, grated on large grate (skin on)
300ml water

Timings

Prep time: 1hr 20 mins
Cooking time: 1hr 30mins
Total time: 2hr 50mins

DizzleSky gluten-free loaf

I love making this loaf – you feel healthy just putting the ingredients together! The biggest part of being gluten-free which I miss, is being able to have something readily available to act as a ‘carrier’ for poached eggs, avocado, cheese etc… This is a delicious go-to throughout the day and will re-fuel your body without the sluggishness of bread.

Method

Weigh out the oats, nuts, seeds, physillium husk, salt and pepper and place in a blender (I use my very old magimix but a hand blender will work. You just have to do it in smaller batches).

Pulse fifteen times. You are looking for it to start to create a fine flour, but still leaving chunks of oats and seeds. This will allow the loaf to bind with the water and still have some texture. If it’s too chunky it will flake.

Place in a large bowl. Add the grated courgette and stir. Finally add the water and give a good mix with your hands to create a rough, slightly crumbly dough.

Cover and leave for at least an hour. Heat the oven to 180 degrees so that it is hot when the dough is ready.

Line a loaf tin with baking parchment and push the oat mix firmly in to the tin, using the back of your hand or spoon.

Cook at 180 for 1 hour 20 minutes. You know it’s cooked when there is a golden crust all over and if you have a look on the underside you’ll see the crust has hardened and is also golden.

Leave to cool on a cooling rack (if you can resist) and toast before eating.

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One of my main pillars of eating is understanding what it is that I’m putting in to my mouth and being happy to digest that ingredient. Over the years I’ve tried so many gluten free breads. The shop brought ones are, I find, too ‘bread-like’ and I don’t like the fact that I can’t recognize all of the ingredients on the back. With this loaf, due to the high quantity of oats I find I have so much more energy after lunch which is always a bonus and the pysillium husk acts as a natural prebiotic which is really good for the gut.  I’ve only found pysillium husk online but a bag lasts for months.”