Becci Neumann

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Replying to @itz.ivyy GLUTEN FREE SEEDED BREAD: the most yummiest and nourishing bread on the planet in my opinion 🙃 I’ve been making it regularly over the past few years- it’s that good!! Wish I came up with this genius recipe by Josey Baker DRY INGREDIENTS 2 1/4 cups (235g) rolled oats 1 cup (160g) sunflower seeds 1/2 cup (65g) pumpkin seeds 3/4 cup (90g) almonds 3/4 cup (120g) flax seeds 1/3 cup (20g) psyllium husk 3 tbsp (25g) chia seeds 2 tsp (12g) sea salt WET INGREDIENTS 2 tbsp (40g) maple syrup 1/4 cup (55g) olive oil 2 +1/2 cups (600g) water Preheat oven to 350F. Spread sunflower, pumpkin, flax and almonds on baking tray and bake for 15-20 min until brown. Stir to mix half way through. Pour all dry ingredients into a big mixing bowl. Add toasted nuts and seeds, mix to combine. Add wet ingredients. Mix everything together thoroughly. The mixture will start to come together and get very thick as the chia seeds and psyllium husk absorb all the water. Scoop out the mixture into an oiled loaf pan (9 or 8 inch x 4 //20 x 10cm). Then cover and place in the fridge for a few hours or overnight. Preheat your oven to 400F. While oven is heating remove bread from fridge and let it get to room temperature. Bake bread for about one hour. When it’s baked, gently remove bread from loaf pan and let cool down on a cooking rack. (Make sure to let it cool down before you slice in) #breadrecipes #gfbread #glutenfreebread #glutenfreerecipes #breadbaking #seededbread #healthybread #glutenfreebaking

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i love when i have a good breakfast already waiting for me. it gets me right out of bed in the morning. i first shared this banana bread in my food prep start to finish ebook as part of my weekly prep system and it’s still one of my most loved staples. it’s also live in my recipe hub now ☺️💗

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I recently decided I needed to stop spending $20 on gluten free bread 👀 and start making my own again. Full recipe is below and it’s also in my Recipe Hub. This seeded loaf is the one I’ve been making for years. It’s flexible, forgiving, and it always turns out. I slice the whole thing and freeze it right away, so I have perfect toast on demand all week. EVERYDAY SEEDED BREAD (gluten free) 🫶🏼 2¼ cups gluten free rolled oats 2 cups mixed seeds (or seeds + nuts) (½ cup sunflower seeds + ½ cup pumpkin seeds + ½ cup sesame seeds + ¼ cup whole flax seeds + ¼ cup ground flaxseed) ¼ cup psyllium husk 1½ to 2 tsp fine sea salt 2 tbsp maple syrup ¼ cup olive oil 2½ cups filtered water how to make 1. Add all dry ingredients to a large bowl and stir until evenly combined. 2. Pour in the maple syrup, olive oil, and water. Stir well until fully mixed (it’ll thicken fast and feel dense). 3. Line a standard loaf pan with parchment paper. Press the mixture firmly into the pan and smooth the top. 4. Cover and let rest at room temp for at least 2 hours, or refrigerate overnight. 5. Preheat oven to 400°F (200°C). 6. Bake uncovered for 80 minutes. 7. Let cool completely before slicing (minimum 2 to 3 hours). Don’t rush this part, it keeps setting as it cools. Inspired by Josey Baker’s Adventure Bread, but made my way with whatever seeds I have on hand and a little lighter.