Almond, hazelnut and pine nut bread

Recipe by:

Derval O'Rourke

Almond, Hazelnut and Pine Nut Bread is packed full of wholegrains and nuts. The psyllium seed powder binds the bread together, so there’s no need for flour: it’s completely wheat-free.

Almond, hazelnut and pine nut bread

SERVES

8

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

180

MINUTES

CUISINE

COURSE

Baking

Method

  1. Mix all of the dry ingredients in a large bowl.

  2. Whisk the coconut oil, maple syrup and water in a measuring jug. Pour this liquid into the dry ingredients and mix until combined. The dough should be very thick. If it becomes too thick to mix, add a few teaspoons of water until it is manageable.

  3. Scrape the dough into a 900g (2lb) silicone loaf tin and leave it to sit at room temperature for at least 2 hours. This allows the psyllium seed powder to bind the bread.

  4. Preheat the oven to 180°C/350°F/gas 4. Place the loaf pan on the middle rack of the oven and bake for 20 minutes. Carefully remove the bread from the loaf and place the bread upside down directly on the oven rack. Bake for another 40–50 minutes. The bread is cooked once it sounds hollow when tapped.

  5. Place the bread on a wire rack and leave it to cool fully. Store in an airtight container for up to five days. Alternatively, freeze the loaf whole or in slices.

Ingredients

  • 250g porridge oats

  • 100g flaked almonds

  • 50g hazelnuts, roughly chopped

  • 50g pine nuts

  • 4 tbsp psyllium seed powder

  • 1 tsp fine sea salt (add an extra ½ tsp if using coarse salt)

  • 3 tbsp coconut oil, melted

  • 1 tbsp maple syrup

  • 350ml water

Method

  1. Mix all of the dry ingredients in a large bowl.

  2. Whisk the coconut oil, maple syrup and water in a measuring jug. Pour this liquid into the dry ingredients and mix until combined. The dough should be very thick. If it becomes too thick to mix, add a few teaspoons of water until it is manageable.

  3. Scrape the dough into a 900g (2lb) silicone loaf tin and leave it to sit at room temperature for at least 2 hours. This allows the psyllium seed powder to bind the bread.

  4. Preheat the oven to 180°C/350°F/gas 4. Place the loaf pan on the middle rack of the oven and bake for 20 minutes. Carefully remove the bread from the loaf and place the bread upside down directly on the oven rack. Bake for another 40–50 minutes. The bread is cooked once it sounds hollow when tapped.

  5. Place the bread on a wire rack and leave it to cool fully. Store in an airtight container for up to five days. Alternatively, freeze the loaf whole or in slices.