I have spoken quite a bit on this site about gluten, and how removing it from my diet made a huge difference to my health and well-being. Joining an ever-growing number of people, I had to make the rather sad decision a couple of years ago to cut gluten out of my life for good. It was the end of a beautiful era! I was never a really big bread chomper, but I did enjoy a slice of seedy brown bread with a bowl of hearty soup every so often.
I discovered that anything more than a small slice of bread causes me to get stomach cramps, a puffy face and even breakouts for up to three days after eating. Nice! I cut it out overnight and that was that! I’m an all or nothing type 🙂
I’m more into prevention rather than cure, which is why I just avoid gluten entirely, but it doesn’t mean that bread can’t be enjoyed in all of its freshly baked yummy goodness!
This is a recipe I picked up from my mum few years ago when she made a savoury bread loaf, and I was highly impressed by how well it turned out. But I love to make scones with it, sweetened with ground spice, and they’re free from wheat, dairy, oil, soy, eggs and anything artificial.
You can also play around with the flavours to make it sweet or savoury – I have added herbs and spices in the past like basil, oregano and rosemary.
I spread raw cashew butter topped with crushed raspberries mixed with vanilla seeds here. A delicious combination! Other types of nut butters, tahini, hummus, avocado and mashed banana make superb toppings too, depending on whether you make them sweet or savoury 🙂
The only slightly unusual ingredient is the psyllium husk powder but that’s available in most health food shops. It takes the place of flour and is really important to help bind all the ingredients together. Without it you’d have a bowl of tasty crumbs! But as it’s high in fibre, make sure you drink plenty of water with it. The various seeds – chia, pumpkin, sunflower and sesame– add an incredibly nourishing combination of essential fats, plant protein and fibre. This bread is 100% guilt free!
Let me know if you give this scone recipe a go and I love to see all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello
- 3 heaped tablespoons psyllium husk powder
- 500ml (2 cups) cold water
- 160g (1 cup) brown rice flour
- 2 tbsp chia seeds
- 72g (1/2 cup) sunflower seeds
- 143g (1 cup) almonds
- 118g (1 cup) pumpkin seeds
- 72g (1/2 cup) sesame seeds
- 4 tsp ground mixed spice (or herbs/spices/salt and pepper etc.)
- coconut oil, to grease
- Place the almonds and pumpkin seeds in a food processor or blender and blend until a coarse meal forms.
- Put this coarse meal into a bowl and add the brown rice flour, sesame seeds, sunflower seeds, psyllium husks and ground spice.
- Stir the mixture well as you pour in the cold water.
- Allow this mixture to sit for 45-60 minutes to let the liquid absorb and the ‘dough’ to become firm.
- Pre-heat the oven to 180C.
- Once the mixture is really firm to touch, divide the mixture evenly into a muffin tin, ensuring that each well is lightly greased with coconut oil.
- Bake the scones for 20-25 minutes, until they begin to turn golden-brown and become crisp on the outside.
- Allow them to cool for 10 minutes before serving.
- Enjoy while warm or you can keep the loaf in an airtight container in the fridge for 2-3 days and it toasts well. You could also slice it up and freeze it in a freezer bag for up to three months.