SHORT LOAF (best for Crackers)
1 cup raw Sunflower Seeds
3/4 cup Almonds, blanched, slivered or chopped (for nut free use Hemp Hearts)
½ cup Quinoa Flour
¾ cup Sorghum Flour
¼ cup ground Flax Seed
6 Tbsp Chia Seeds
½ tsp Salt
4 Tbsp Psyllium Husks
3 Tbsp Pressed Coconut Oil, melted or Macadamia Oil
1 Tbsp Honey (for vegan use Raw Agave Syrup)
1 ½ cup Water
Pre-heat oven to 325 degrees.
Prepare a cast iron bread pan by lightly oiling it. Although cast iron is typically non-stick for gluten-free baked goods I prefer to line the pan, just in case. That can be done by cutting a sheet of fiberglass-free silicone or parchment paper about 7 1/2” x 8 ¾.” Place silicone or parchment paper so it covers the long sides and bottom of the bread pan. Set aside.
Mix the dry ingredients together. Add the liquid ingredients (to melt coconut oil, place jar of coconut oil in a bowl of hot water. When the oil is melted drizzle into a measuring spoon.) Mix ingredients until they are thoroughly moist and thick.
Dough will thicken quickly. Press the dough into the pan to get rid of air spaces. Make sure the dough is uniform without any creases.
Bake until a baking thermometer inserted into the middle of the loaf reads about 205 to 210 degrees or until a toothpick inserted into the loaf comes out clean. Total baking time will be about 1 hour 30 minutes. Remove and allow to cool. Remove loaf from pan. If using as a bread, slice and serve. I prefer thin slices as this is a very dense bread.
TALL LOAF (for sandwich bread)
1 ½ cups raw Sunflower Seeds
1 cup Almonds, blanched, slivered or chopped or Hemp Hearts
¾ cup Quinoa Flour
1 cup Sorghum Flour
6 Tbsp cup ground Flax Seed
½ cup plus 1 Tbsp Chia Seeds
3/4 tsp Salt
6 Tbsp Psyllium Husks
5 Tbsp Pressed Coconut Oil, melted or Macadamia Oil
1 1/2 Tbsp Honey (for vegan use Raw Agave Syrup)
2 ¼ cups Water
Make as directed for short loaf except cover with foil when placing in oven to limit browning on top. Bake until a baking thermometer inserted into the middle of the loaf reads about 205 to 210 degrees or until a toothpick inserted into the loaf comes out clean. Total baking time will be about 2 hours 30 minutes to 2 hours 40 minutes. Although this is a long time that is because it is such a dense bread. Baking it faster at a higher temperature will result in a burnt crust. When the internal temperature is 205 to 210 degrees F, remove from oven and allow to cool. Remove loaf from pan, slice into thin slices, and serve.
To get the crackers consistently thin, you’ll most likely need a meat or deli slicer. You can get new electric slicers but inexpensive manual slicers are usually bought used.
Pre-heat the oven to 275 degrees. Using a meat or deli slicer, cut a short loaf of seeded bread into slices about 1/4” thick. Set the slices on an oven proof baking/cooling rack. Place in the oven for 20 to 40 minutes or until the slices are hardening. They need not be 100% hard as they will harden when they’re cool and you do not want them turning golden brown. If they do not harden you can place back in the oven a bit longer.
When done, remove from the oven, cool, and serve with vegan butter or cream cheese, jam, hummus, or whatever goes great with crackers. Store in an airtight container for a few days at room temperature or freeze.