GF Almond Nut Bread with Coconut Butter

Ok, I am finally getting around to this. I have been meaning to post this recipe for a while now. I have been making this bread for a couple months and it is delicious! It makes amazing toast. If you like toasted almonds, pumpkin seeds, sunflower seeds, you will love this! I like to bake this, slice it thin with a non-serated, super sharp knife (my favorite is a ceramic knife!), save out a few slices then toss the rest in the freezer to pull out  a piece or two at a time.

It is a pretty easy, no fail bread to bake. It just takes a bit of patience. I think with this bread, the crispier the better. I like mine toasted for about ten minutes. This is tasty topped with homemade coconut butter or avocado.

Nuts & Seeds to Soak:
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 cup raw almonds
1 cup raw oats

Dry Ingredients:
1 cup millet flour
1/2 cup brown rice flour
4 tbsp ground golden flax seeds
1 tsp sea salt

Wet Ingredients:
2 tbsp coconut oil melted
2 tbsp coconut nectar (or sweetener of choice)
1 cup water

Directions:
1. Night before:  Soak the sunflower seeds, pumpkin seeds, almonds & oats in about twice as much water. You can soak this right in the loaf pan for less clean up if you like. Cover with a cloth towel. Use a non-stick loaf pan, otherwise you may want to grease it with coconut oil and sprinkle a bit of millet flour.

2. One hour before baking:  Drain and rinse the soaked seeds & oats in a mesh strainer. Toss them back into the loaf pan, add in the rest of the dry ingredients and stir well. Then mix in the wet ingredients and stir well again. Cover with a cloth towel and let it sit for an hour.

3. Bake:  Bake for one hour at 350 degrees. I actually bake this in my toaster oven on convection! After baking, refrigerate and let cool completely before cutting. You can cut this before it's cooled, but it will be crumbly. After it's cooled, slide a knife around the edges, turn it upside down and with your hand to support it, remove it from the pan. You may need to pry it a bit to loosen it from the bottom.

It will slice beautifully thin with a very sharp knife like a ceramic. Store this in an airtight container in the fridge. It will last a few days. Or, store it in the freezer and pull out a slice or two to toast.

This bread is great either way, but I highly recommend toasting it due to the nuts. It is very delicious warm and crispy! You can make your own homemade coconut butter, here is to one of my favorite recipe sites, Rawmazing, with directions.