RECIPES // GLUTEN & WHEAT FREE RYE BREAD //

Growing up in Denmark, it was the norm to eat Rye Bread or Røg Brød. Now after living in Australia and the UK I have realised its not as common. 
 What makes this recipe so special and unlike normal Rye Bread - it is completely gluten and wheat free. You can also change it up a bit ...in this recipe i used linseeds and poppy seeds but you could add crushed cashews, walnuts, or anything you like.

Over the past year I have tried to be healthy with the food that I eat - and do find that my digestive system struggles with white bread. Thats not to say I dont sneak in a few pieces of toast and pain au chocolat every now and then. :) After a week of eating this bread I feel energized, no stomach cramps and my skin is glowing. 

This is a recipe that I love making in the morning before going to work. Its a pricey kind of bread when you add up the cost of all the seeds and nuts - but it will last up to 14 days if kept  in an airtight container in the fridge. 


Prep Time: 15 mins Cooking time - 45 mins to 1 hour depending on your oven. 

Ingredients:

• 100 grams almonds (finely chopped with blender)
• 100 grams of sesame seeds
• 100 grams of linseed (i like to mix golden and brown together) 
• 150 grams of pumpkin seeds
• 75 grams of sunflowers seeds
• 100ml of water
• 5 eggs 
• 1 tsp of Himalayan Salt

Materials: 

• a mixing bowl
• measuring cup
• wooden spoon/spatula
• loaf baking mould
• weights

1. Preheat your oven to 160 degrees and mix all of the seeds/nuts together in a mixing bowl.  

2. Add the water and salt. 

3. Add one egg at a time and dont mix too vigorously, just a soft gentle stir in. 

4. Pour your mixture into a loaf style baking tin - i like to use the flexi silicone type so i can just push it out. If you are using a regular tin make sure it is completely greasy. 

5. Bake in the oven for 45 mins and check on it - same test as you would for a cake - stick a thin knife in and if it comes out completely clean then its good to take out. 

6. Grab a coffee, read the papers and give the bread about 20 mins resting time. 

This is perfect to have with a couple of boiled eggs and avocado. 

I ran out of eggs making the bread (typical) so had mine with some fresh avocado, chilli flakes, and chopped cherry tomatoes! DELISH!!!