This one creates fans wherever it goes. My favourite description for it is: Seeded Dream!
Ingredients
Makes 2 6x18x9 cm loaves or 3-4 large trays of crackers
300g sunflower seeds
300g gluten free oats
160g flax seed
35g chia seeds
2 tsp fine sea salt
44g psyllium husk powder
45g coconut oil, melted
700-750ml water
Method (bread)
Melt the coconut oil and set aside to cool. Grease your loaf tins thoroughly.
Mix all the ingredients except the coconut oil and water in a large mixing bowl.
Add the coconut oil and half/two-thirds of the water. Mix well until it forms a dough/cohesive mix—add more water if it gets very stiff.
Pack into prepared tins, smooth out the top and leave at room temp for around an hour to set/dry. Preheat the oven to 160C.
Bake the bread for 60 mins in the tin, then turn it out directly onto the oven shelf and bake upturned, out of the tin for a further 30 mins until the loaf feels firm and a good crust has developed.
Remove from the oven and cool completely on a wire rack before cutting.
Method (crackers)
Preheat oven to 160C
Melt the coconut oil and set aside to cool. Grease your loaf tins thoroughly.
Mix all the ingredients except the coconut oil and water in a large mixing bowl.
Add the coconut oil and half/two-thirds of the water. Mix well until it forms a dough/cohesive mix—add more water if it gets very stiff.
Roll the mix out between two sheets of parchment cut to the size of the tray. Once even and as flat as it will go, place on the tray with the paper still attached and bake until warped, darker in colour and it feels physically crisp and dry (about 40-45 mins for a large tray 30x40cm).
Cool on a wire rack and then break into shards.
Both the bread and crackers make great canape bases, and you can pretty much use them as you would their glutinous counterparts. If you’re that way inclined they’re particularly good with cheese and also peanut butter! The crackers will keep in an airtight container for around 10 days. The bread needs to be kept in the fridge (about 5 days), or can be frozen, which is what I recommend.