Thyme Seed Bread
Adapted from: Our Food Stories http://www.ourfoodstories.com/2017/01/a-special-homemade-gluten-free-bread.html?m=1
1 cup + 1 tablespoon quinoa flour
1 + 1/4 cup quinoa flakes
1/3 cup flax seeds
1/3 cup sunflower seeds
1/8 cup + 1 tablespoon toasted sesame seeds
1/8 cup toasted millet seeds
1/4 cup + 2 teaspoon chia seeds
1 + 3/4 teaspoon sea salt
1 + 1/2 tablespoons fresh thyme, pulled and finely chopped
1 teaspoon onion powder
2 tablespoon olive oil
- Preheat oven to 320 degrees F.
- Lightly grease the bottom and sides of a 17 x 11 inch baking sheet with olive oil and then line with a piece of parchment paper.
- Combine all of the above ingredients, except the water and olive oil, into a large bowl and mix well.
- Add the water and 2 tablespoons of olive oil to the bowl and mix everything together thoroughly, in the end this should resemble the feeling and look of a bread dough.
- Allow the dough to sit in the bowl for 20 minutes at room temperature.
- When 20 minutes is up, pour the bread out onto the lined baking sheet and evenly spread the bread with spatula (tip – If you lightly wet the spatula first it will not stick to the dough).
- Once the bread is evenly laid out, place the sheet in the pre-heated oven and allow to cook for 15 minutes.
- Take the bread out after 15 minutes and lightly score the shapes of the bread pieces, there should be roughly 12 squares. Don’t cut all the way through, as this will lift the edges up and the bread won’t cook evenly.
- Place the bread back in the oven for an additional 10 minutes.
- Take out when time is up and flip the bread. Cook for an additional 10 minutes longer.
- When the bread is done, allow to slightly cool and either break the bread slices where the lines were cut or simply cut with a knife.
- Serve with hemp oil and a boiled egg, makes a great avocado toast, enjoy with a cashew beet dip or topped with goats cheese.
Note* If you like a harder, crispier cracker, keep them in the oven for an extra 5 minutes longer or toast them before consuming.