Magic gluten free bread with nuts and figs

21 November 2017

Don’t worry! There is no need to have gluten allergy or even gluten intolerance to enjoy this delicious magic bread full of proteins. It’s incredibly simple to realize and can be easily varied: replace nuts and figs with other seeds, (pumpkin, sunflower, flax, sesame), or goji berries, hazelnuts, pine nuts, or add some spices, turmeric, cinnamon…

Basic ingredients can be varied too, for example using coral lentils, chickpeas…

And it’s delicious toasted too…


For one bred

  • 125g (4 oz) of rice (basmati, black, wild…)
  • 125g (4 oz) of quinoa (black, red, white…)
  • 125g (4 oz) of kasha (roasted buckwheat)
  • 125ml (1/2 cup) of water
  • 3 tbsp of cider vinegar
  • 1 tsp of baking soda
  • 4 tbsp of psyllium
  • 4 tbsp of gomasio
  • 6 to 8 dried but soft figs
  • 60g (2 oz) of nuts
  • poppy seeds

The day before, pour the rice, the quinoa and the kasha in a bowl and cover with water. Let soak all night.

The following day, drain and place in a blender with the water, the cider vinegar and the baking soda. Mix well.

Add the psyllium and the gomasio and mix again. If the blender has difficulties to mix at the end, use a fork.

Pour back in the bowl, add the cut in pieces soft figs and the crushed nuts (or any other seeds you want) and mix.

Pour in a cake mold or simply shape the bread on a baking paper sheet. You may shape one bread or two smaller ones. Make some cuts on the top, sprinkle with poppy seeds (or any other) and bake 1h30 at 180°C (350° F).


Plates: Sol, Goutte d’or, Écume, Aux oiseaux, Bulle  @ Bernardaud

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