Gluten free cheesy herbed almond pulp and seed bread


I have been wanting to experiment with this idea for a while but kept using my almond pulp to make cakes. This is kind of a savoury version of the cakes. It’s heavy so you only need a small slice. It’s very tasty though even without spread. In a small bowl or jar combine the following and let stand while preparing the other ingredients:

  • 1 1/3 cups lukewarm water
  • 2 teaspoons yeast
  • 1 teaspoon coconut sugar
  • 4 teaspoons linseed meal
  • 1 tablespoon olive oil or melted coconut butter

Meanwhile in a large bowl, combine the following ingredients:

  • 3 cups almond pulp (ie 2 cups soaked almonds turned into almond milk will yield this as a byproduct)
  • 1/3 cup each of buckwheat flour, besan (chickpea flour) and potato flour (or an extra cup of gluten free flour mix)
  • 2 cups gluten free flour mix (or equivalent of the other 3 flours in equal measures)
  • 2 tablespoons of sunflower seeds
  • 2 tablespoons buckwheat groats
  • (could also used other seeds as desired eg poppy, sesame, chia, pumpkin etc)
  • 1 tablespoon mixed herbs
  • 1/3 cup nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 4 teaspoons psyllium husks
  • 4 teaspoons baking powder

Mix yeast mix into other combined ingredients to form a sticky dough. Leave covered to rise for a time. Place in bread tin lined with baking paper. Bake (depending on oven temperature control) for about 20-30 minutes. Cool on wire rack. Slice into very thin slices once cold. Freeze or refrigerate.


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