The much-anticipated, update to my original vegan loaf - I decided to re-jig this oldie to be a little more current and in line with what I am currently eating like and advocating for... a healthy relationship with carbohydrates. I have done quite a bit of vegan, gluten-free experimental baking in my time and I must admit, almond meal and coconut flour featured quite heavily as the base to most of my recipes. I'd then add in plenty of nuts, seeds or their butters, a flax/chia egg, and lather through the coconut oil. Maybe some almond/coconut milk too, depending on the occasion! For those of you who might not have caught on - every single one of these are predominantly a rich source of fat. What's more, most of the spreads or toppings would be fat-based - avocado smash, nut butter, coconut/cashew creame... Whilst this all sounds yum x 1000 it really was an aggressive attempt to limit carbohydrates. But what I've realised is firstly, gluten-free baking isn't, and shouldn't, be no grain or no carb baking... and secondly, choosing healthy carbohydrates at every meal is an essential component of a balanced diet.
So whilst I'll always keep the original Vegan Seed Loaf live, because, far be it from me to deprive you of another delicious loaf recipe - and it could work great for some of you trying higher-fat diets for personal health reasons - I bring to you this beautiful rustic staple vegan bread that now occupies my bread basket and freezer. It toasts perfectly and freezes well - so enjoy it slathered with whatever fatty or protein-rich spread you choose, hopefully a side of veg, and sit back in smugness, knowing you are having a well-balanced meal!
Ingredients
- 2 cup rice flour (or buckwheat)
- 1 cup chickpea flour
- 1/2 cup ground flaxseeds (linseed meal)
- 3 tbsp. sesame seeds
- 1 heaped tbsp. egg replacer (can replace with chia seeds) + 30 ml water
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/3 cup extra virgin olive oil
- 1 tbsp. lemon juice
- 2 cup filtered water
- Sea salt and pepper + optional caraway/cumin seeds, herbs of choice for flavour variations
- Preparation:
- 10 min
- Cooking:
- 1 h
- Ready in:
- 1 h 55 min
Instructions
- Whisk the egg replacer powder +/ chia seeds with the 30ml water and allow it to set for approx 5 mins.
- In a large mixing bowl, combine the rice flour, chickpea flour, ground flaxseeds, sesame, baking powder, baking soda, salt + pepper (+ any flavour additions). Ensure there are no clumps.
- Add the olive oil, water and lemon juice to the dry mixture and combine well.
- After 5 mins, pour the egg replacer/chia egg in, and stir well.
- Cover the bowl with the dough in it with a tea towel and set it aside for 45 minutes-1 hour, at room temperature.
- Once this time has passed, preheat the oven to 180 C fan forced. The dough should have absorbed the water by now and will be sticky to touch.
- Knead the dough along a chopping board, using your hands for a minute or two and then shape it how you desire, either pressing it in to a baking paper lined loaf tin or rolling it and allowing it to hold its own (the dough should be thick enough to do this, if not, it will still work by just evenly filling the loaf tin).
- Top with any decorations e.g. scattered herbs and/or seeds, and then place loaf in oven to bake for approx 1 hour, checking it at 50 mins.
- Allow to stand for at least 30 minutes before slicing it or serving.
- I recommend slicing the bread and freezing in bags unless you plan to eat within a couple of days!
