Old Joe's Kaia — plant-based bed and breakfast, Schoemanskloof

Gluten-Free Seed Bread

Breads & Baking

This bread uses our house gluten-free flour mix as a base, packed with seeds for texture and nutrition. It slices beautifully and freezes well.

Prep: 10 minutes
Cook: 60 minutes
Serves: 1

Ingredients

  • 1 cup gluten-free flour mix
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/4 cup chia seeds
  • 1/4 cup flax seeds
  • 3 tbsp psyllium husk
  • 1 tsp salt
  • 1 tbsp maple syrup
  • 3 tbsp coconut oil, melted
  • 1.5 cups water

Method

  1. 1Mix all dry ingredients in a large bowl.
  2. 2Add the water, maple syrup, and melted coconut oil. Stir until well combined.
  3. 3Let the mixture sit for at least 2 hours or overnight in the fridge — the psyllium and chia need time to absorb the water.
  4. 4Preheat the oven to 175°C.
  5. 5Line a loaf tin with baking paper and press the mixture in firmly.
  6. 6Bake for 60 minutes until the top is firm and golden.
  7. 7Cool completely on a wire rack before slicing — patience is key.

Notes

The gluten-free flour mix is available in our shop. This bread keeps for a week in the fridge or three months in the freezer.

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