GF ancestral multigrain loaf bread - Certified Thermomix person

My last experiment with a flourless bread that only needs seeds and grains. The result is surprising! I didn't expect it to be that delicious. Next time, I'll add raisins or dried apricots for a sweet taste.

This recipe is:

- Gluten free

- IC/PBS friendly

- Not vegan (unless you replace honey with agave/maple syrup)

When life hands you seeds, make a gluten-free bread. Myself

You'll need

• 350ml water

• 80g nut mix (I use almonds and hazelnuts)

• 145g oat flakes (it is important to use flakes and not bran)

• 40g flaxseeds

• 3 tbs psyllium husk

• 3 tbs EVOO

• 2 tbs sunflower seeds

• 2 tbs chia seeds

• 1 tbs honey (or agave syrup or maple syrup)

• 1 tsp kosher salt

Instructions

1. Preheat oven to 180°C

2. Place nuts in the bowl. Mix 5sec/ Speed 4.5

3. Add the remaining ingredients but water. Mix 10sec/ Speed 3 / Inverted knives

4. Préchauffer le four à 180C

5. Put parchment paper in a loaf mold and pour the mixture. Set aside for 1h

6. With a spoon press the mixture so that the top of the loaf is compact and horizontal

7. Bake for 20min

8. Remove the loaf from the tin and continue baking for 35min

9. Let cool

10. Enjoy