Multi-seed Gluten Free Bread by cassmae. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Multi-seed Gluten Free Bread

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Ingredients

Multi-seed Gluten Free Bread

140 g buckwheat flour
3/4 teaspoons baking soda
1 teaspoons salt
2 tablespoons chia or flax seed
85 g almonds
40 g flaxseeds
35 g sesame seeds
65 g pumpkin seed
70 g sunflower seeds
30 g dried cranberries
to taste cinnamon, ginger, nutmeg or cloves, optional
40 g light olive oil
15 g Maple Syrup, pure
1.5 teaspoons apple cider vinegar
340 g lukewarm water

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6
7

easy

Preparation
8
9
Gluten free

Recipe's preparation

Add buckwheat flour, baking soda, salt and chia seeds to bowl. Mix for 20 secs reverse speed 3, Set aside into a large bowl.
Grease a loaf pan with a little oil.
Add almonds, pumpkin and sunflower seeds to bowl toast for 4 mins on reverse, varoma speed 3.
Once cooled add the cranberries, then chop for 10 secs speed 7 or until you acheive the size you would like.
Add this mix to the dry mix.
Place all the wet ingredients into bowl and mix for 10 secs on speed 1.
Add the wet ingredients to the dry and then let sit for approx 30-60 minutes to activate the chia and flax seed. The mix will become jelly-like when ready.
Pour batter into pan then decorate with extra seeds before baking.
Bake for approx 60 minutes, or until a skewer comes out clean. Let bread cool completely before cutting with a serrated knife.
Enjoy..

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.