Gluten free fruit, nut and seed bread

As promised last week, here my Gluten Free fruit, nut and seed bread, which I bake at the same time as the Rye bread 

Gluten Free fruit, nut and seed bread 

The colourful mix of my 'bread-to-be'

Mix these dry ingredients in a large bowl:
2 cups gluten free white flour 
1 cup oatflakes
1 cup buckwheat flour (or spelt if tolerated) 

1 cup ot more (in total) of dried fruits, nuts and seeds of your choice.
 * I used raisins, walnut pieces, almond pieces, almond flakes, sunflower seeds, pumpkin seeds, and      sesame seeds.

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Optional:

1 tablespoon of nori bake which is a powdered seaweed

Mix the following in a measuring jug:
1 egg, beaten
250 ml water
250 ml soyamilk 
1 tablespoon of plain yogurt, or good squeeze of lemon juice

Stir and add to dry ingredients, gently mixing it all together:

* Because the gluten free flour absorbs a lot of liquid this should be very wet dough! Almost pancake batter consistency.

Put in a greased bread tin.

If I have a bit of dough left, I fill these tiny baking tins, to make some mini breads, nice little presents, or great for kid's lunch boxes.

Place in Pre-heated oven: Gas 7, 220 C, 425 F.

About 45 minutes.

Cool on wire rack and ENJOY!

* It tastes the best when still a little warm! If it is not going to be eaten in a day or two, I would suggest to cut it in slizes and freeze individually wrapped. I freezes well. Warm defrosted slizes in the microwave for few seconds, or under the grill for a bit, and it will be as fresh as if just out of the oven!

fruit bread and mini breads

Links to other recipe:

• Rye bread