A note from Chef Ivan:
I recently started a new nutrition plan and I need to reduce my wheat intake. This is a recipe that I learned in a plant-based baking class, but with a few healthy twists. You can enjoy this bread for breakfast or even as a healthy snack as it’s full of good fats and healthy protein. Cut a slice, spread some hummus, vegan cheese spread, or you can make it sweet with options like PB & J hazelnut butter with chocolate, banana, and maple syrup. The possibilities are endless! Try a slice; I can guarantee it’ll leave you saying, “I can’t believe it’s gluten-free!”
Prep Time:
10 minutes
Cook time:
45-50 minutes
Serves:
1 loaf
By:
Chef Ivan Castro
Ingredients
• 1/4 cup oat flour
• 1/4 cup Iron Vegan Unflavoured Sprouted Protein
• 1/3 cup hemp seeds
• 1/4 cup puffed amaranth
• 1 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 2 tbsp nutritional yeast
• 1/4 cup chia seeds
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/2 tsp salt
• 1/4cup sunflower seed butter
• 1 1/4 cup water
Directions
1. Preheat the oven to 375°F or 350°F if using a convection oven.
2. In a medium size bowl, mix all the dry ingredients.
3. In another small bowl, mix the sunflower seed butter and the water.
4. Add the wet ingredients to the dry ingredients and mix well until you get a dough.
5. Line a loaf pan with parchment paper. Place the dough in the loaf pan and using a spoon, spread evenly. You can sprinkle some sesame seeds or poppy seeds on top.
6. Bake for 50 minutes, let it cool, and enjoy!
