Hi and welcome to

Easy Peasy Lemon Squeezy

A place to inspire, share and talk everything kitchen with a side order of lifestyle and social ;)

LOVABLE FOOD, LIFESTYLES, LAUGHS & LEMONS.

View Full Site

Back to previous

Gluten Free & Vegan Bread, Proper Healthy

Lifestyle

Goody Goody Gluten Free

Beautiful Bridge tells us more about Gluten & Celiac Disease

Italian Ricciarelli Biscuits

Get over the greens smoothie

Amazingly it's delicious, strange to fathom but true

Other Tasty Morsels...

Coconut Oil – What’s everyone on about?

Breakfast Bars with Coconut oil ‘I should CoCo!’

Sharon fruit smoothie…. sunshine

Gluten Free & Vegan Bread, Proper Healthy

Bread Bread Bread

Gosh I do so love bread – every sort and I love a bread maker too. I especially love this Gluten Free & Vegan Bread

BUT I simply cannot resist it with shed loads of butter so I’m not making it that often!

Great for family and Crusty Bread is my total fave, you know the sort, doorstep style! (this bread maker is also great!)

However sometimes I have my #glutenfree friends over, or I fancy some real proper healthy bread and then I turn to my friendsGluten Free & Vegan Bread recipe…..

So why Gluten Free & Vegan Bread?

My lovely friend is verging on going Vegan (verging) and certainly cutting down and going a tad more plant based.

She is also looking at cutting out Gluten and I too am certainly reducing my gluten content.

This isn’t due to being coeliac obviously. That’s a whole different thing and very serious.

Coeliac disease

The following info is from Coeliac UK who’s strap line is ‘Live Well Gluten Free’ – have a look. However a little about Coeliac disease:

Coeliac disease is a lifelong autoimmune disease caused by a reaction to gluten.
1 in 100 people have the condition.
Symptoms include diarrhoea, constipation, vomiting, stomach cramps, mouth ulcers, fatigue and anaemia.
In undiagnosed, untreated coeliac disease there is a greater risk of complications including anaemia, osteoporosis, neurological conditions such as gluten ataxia and neuropathy, and although rare there’s an increased risk of small bowel cancer and intestinal lymphoma.
Once diagnosed, it is treated by following a gluten free diet for life.
Dermatitis herpetiformis is the skin manifestation of coeliac disease.

However more of us are becoming aware that maybe we are a little intolerant to gluten? I know for sure than when I eat ‘less’ gluten I do feel less bloated, it’s a simple fact for me.

So why not make a few switches? After all there are a huge variety of Gluten free products available to all of us these days in the supermarket.

I switched to gluten free pasta a while ago and am now looking at bread where I can.

Here’s Jane’s recipe which is actually from My New Roots website, with a few tweaks from her. It tastes amazing!

It’s packed full of proper healthy stuff, some ingredients you may need to visit a health food shop for, but it’s a really easy recipe and great with a bowl of soup!

So have a go at this lovely gluten free and vegan bread, it’s so good for you!

Thanks Clare

#Sponsored by Panasonic ref Bread Maker

Ingredients

125g sunflower & pumpkin seeds ( can be either or both mixed)
1 Tbsp of gluten free granola mix ( optional)
75g golden flax seeds
75g hazelnuts and or whole almonds (can add 1 Tbsp of walnuts halves)
125g rolled oats ( gluten free)
25g Quinoa flakes (optional) if not adding these just add 25g more of oats
25g chia seeds
25g psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
30g / 3 Tbsp. melted coconut oil or ghee
350ml cold water

Preparation Method

Combine all dry ingredients in a bowl and stir well.
Melt the coconut oil
Put the maple syrup, melted coconut oil and water together in a jug and whisk together
Add this to the dry ingredients and mix really well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
Put into a 2lb loaf tin lined with greaseproof paper or with a loaf tin liner.Squash it down and level out with the back of a spoon
Leave it sat on the side for at least 2 hours but you can leave it overnight if you want
Check its ready by lifting the paper out of the tin and the bread should hold its shape and not flop about.
Preheat oven to 350°F / 175°C.
Put the loaf tin in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing – you can have it hot with butter or toast it as well when its cooled down
You can keep it in a tightly sealed container for up to five days.