The sunflower seeds and citrus in this delicious bread recipe are both excellent for immune health. Couple them with oats and it’s also a satisfying breakfast loaf. Serve with apple butter and assorted fruits, or with a dairy-free cheese substitute topped with crisp greens and fresh papaya.
Appetizer bites
Making dough into thumbprint appetizer bites is another way to prepare this delicious recipe. Press a tablespoon of rested dough into the cups of a silicone mini muffin pan, each 3/4 full. Press an indent in centre of each. Bake for 45 minutes, or until firm and dry. Thoroughly cool and gently pop out. Pipe centres with a dollop of savoury hummus, and garnish. Serve at once.
Nuts About Seed and Citrus Bread
Ingredients
- 1 1/2 cups (350 mL) gluten-free, old-fashioned rolled oats
- 1 cup (250 mL) hulled sunflower seeds
- 1/2 cup (125 mL) golden flaxseeds
- 1/3 cup (80 mL) white chia seeds
- 1/2 cup (125 mL) unblanched almonds or hazelnuts
- 1/2 tsp (2 mL) kosher salt
- Juice and peel from 1 large naval orange
- 1 to 1 1/4 cups (250 to 310 mL) water
- 3 Tbsp (45 mL) coconut oil, melted
- 2 Tbsp (30 mL) maple syrup or agave syrup
Nutrition
Per serving:
- calories169
- protein5g
- fat12g
- saturated fat1g
- trans fat0g
- carbohydrates14g
- sugars2g
- fibre5g
- sodium76mg
Directions
01
Line an 8 x 3 x 2 in deep (20 x 8 x 5 cm deep) loaf pan with parchment paper, allowing the ends to extend beyond the edges of the pan.
02
In bowl, combine oats, sunflower seeds, flaxseeds, chia seeds, almonds, and salt. Stir to blend.
03
Into 2 cup (500 mL) large measure, add juice and peel from orange. Add water to measure 1 1/2 cups (375 mL) in total. Stir in melted coconut oil and maple syrup. Stir into dry ingredients until evenly mixed. Dough will be like a very thick bowl of oatmeal. Place into prepared loaf pan and smooth the top. Cover with a tea towel and set aside on the counter to rest, preferably overnight. Dough should be firm when gently pulled away from sides of pan after sitting.
04
Preheat oven to 350 F (180 C). Bake loaf in pan, uncovered, in centre of oven for 30 minutes. Remove loaf from pan using parchment paper to gently lift. Place loaf with paper directly on oven rack and continue to bake for 45 to 50 more minutes. Bread is done when it sounds hollow when tapped.
05
Thoroughly cool loaf in refrigerator until firm before slicing and storing. Then, using a sharp serrated knife, cut loaf into 16 slices and store slices in tightly sealed container in refrigerator for up to 5 days, or freeze. Slices are delicious as is or toasted and served with a variety of toppings.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
