Recipe
gluten free bread

A Multigrain Bread Recipe

Filled with dried fruit and grain, this bread is an energy and vitality booster for the whole family.

Gluten free, flour free, bread-machine free!

Easy to make and delicious.

Filled with dried fruit and grain, this bread is an energy and vitality booster for the whole family.

For 1 loaf :

Ingredients

DRIED FRUIT

  • 80 g of raisins ( you may also used dried cranberries)
  • 125 g of dried dates, figs, prunes or apricots

REPLACE FLOUR BY FIBER!

  • 3 TBS of Psyllium Husk powder
  • 150 g rolled oats
  • GRAIN
  • 1 TBS Chia seed
  • 90 g sunflower seed
  • 90 g linseed or poppy seed
  • 65g hazelnuts or almonds
  • 1tsp fine grain sea salt

TO COMBINE THE MIX

  • 3 TBS melted coconut oil or ghee
  • 350ml water
  • 1 TBS agave syrup

BENEFITS of these ingredients for your health:

Linseed: The Egyptians already knew about the benefits of linseed for the health and used it to cure many ailments at the time of the Pharaohs. Rich in Omega-3 and Omega-6, linseed contributes to membrane stability and to a smooth running of the cardiovascular system. Its Omega-6 improves skin elasticity and hydration in order to keep a healthy and radiant year-long glow!

Chia seed: Originating from Peru, these little round black seeds have been consumed for thousands of years all over South America. Extremely rich in Omega-3, they are quite filling especially if they are mixed with liquid.

Rolled oats: For the most part, they are made of insoluble fibers and stimulate the intestinal transit. Moreover, they are supposed to reduce bad cholesterol.

Psyllium blond : Cultivated in India, this plant is rich in fiber, therefore ideal to stimulate the intestinal transit and fight constipation.

Preparation
  1. Cut the dried fruits into pieces.
  2. Mix all the dry ingredients in a loaf style pan silicone dish (grains, fibers , dried fruits). Heat the coconut oil in a small pan and add the agave syrup to the oil. Add some water and incorporate the liquid to the dry ingredients. Mix until the mixture thickens. You need to control the consistency of the mixture by adding some water, if necessary. Level the mixture in the pan with a big spoon and let it settle for 2 hours.
    Pre-heat the oven to low temperature (less than 200 degrees F.)
  3. Bake the bread for 20 minutes
  4. Take it out of the oven but the bread is not done yet…
  5. Remove the bread from the pan et put it back in the oven, directly on the grill for 40 minutes.
  6. Allow the bread to cool, you can then enjoy toasted slices of it.

Delicious for your entire family!

Marie-Laure de Clermont-Tonnerre

Marie-Laure de Clermont-Tonnerre is a journalist and author.
«La médecine personnalisée, retrouver et garder la santé» (Odile Jacob) was published in March 2012 after two years of investigation and research with general practitioner Dr. Jean-Claude Lapraz.
«Se soigner toute l’année au Naturel» (Prat) was published in 2012 and has sold 160 000 copies. Her latest book «Etre en Bonne santé toute l’année : 20 cures alimentaires»  was launched in April 2015.

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