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Dream Recipes

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The wholesome loaf reminds me of my childhood memories. If it’s hard for you to find vegan and gluten-free bread outside, I recommend trying to make it at home. It is crispy on the outside and bouncy on the inside.

Serves 1 loaf, 70 minutes

Ingredients

  • 3 tablespoons of psyllium husk
  • 160 grams of buckwheat flour
  • 50 grams of red lentil flour 
  • 40 grams of almond flour 
  • 50 grams of chickpea flour 
  • 30 grams of tapioca flour 
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda 
  • 1/2 teaspoon of sea salt
  • 30 grams of walnuts
  • 50 grams of raisins
  • 330ml of water
  • 1 tablespoon of avocado oil
  • 2 tablespoons of apple cider vinegar
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Directions

  1. Take a big bowl, put all dry ingredients in it, and mix them well.
  2. Slowly add water, avocado oil, and apple cider vinegar to the mixed dry ingredients and combine them until reaching a homogenous mixture.
  3. Put raisins and walnuts into the dough and use your hand to knead and shape it until you get an oval dough. If the dough seems too dry, add a little water (until there is not any powder on it ) and see how it goes.
  4. Put the shaped dough on a baking sheet and lightly brush some extra oil on its surface.
  5. Preheat the oven to 350°F/ 180°C and then bake for 55~ 60 minutes until it is done. ( Use a cake tester to test whether it is ready.)
  6. Let it cool completely and slice it.
  7. Serve with your favorite jam, mashed avocado, or enjoy it directly.
Storage

  • This loaf can be preserved for 1 month by freezing it.

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