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Get pump(kin)ed up for this one...

Bread, up until recently has been a love hate relationship since going gluten free.  It's been 4 years and honestly I had pretty much given up on the perfect piece of bread until my recent day trip to San Francisco.

San Fran was gorgeous.  We did all the things, the Golden Gate bridge, Fisherman's Wharf, Trolley rides and of course Jane on Fillmore.  I can't even lie Jane was def the winning attraction.  You know the fastest way to a women's heart is food...

Their Brunch menu is lit AF!  Including everything from Chia seed pudding parfaits to warm veggie quinoa bowls and of course TOAST!  The options for toast were epic but I went with what they refer to as the Nutty Bird Bread topped with Almond butter and house-made fruit preserves.  

If you live near San Fran I highly recommend dropping in as the cafe is has an awesome artsy vibe and some great eats but if like me your stuck without a Jane in your area then you'll deff want to check out my recipe below!

This copy cat seed and not bread is pretty darn close and even more fun because you can play with the flavor profile at home.  So in honor of October and the start of Fall in the North East here is the recipe for my Pumpkin Rosemary Seed & Nut Bread.


What You Need

DRY:                                                                            WET:

1 1/2C GF Oats                                                            1 1/2C filtered Water

1C Sunflower seeds                                                     4Tbsp Pumpkin Puree*

1/2C Pumpkin seeds                                                    1Tbsp Maple Syrup

1/4C Unsalted Pistachios

1/4C roughly chopped Walnuts

1/4C Pecans

4 Tbsp Psyllium Husk

2 Tbsp chia seeds

1-2 Tbsp chopped Rosemary

1 Tbsp chopped Thyme

1 tsp Cinnamon

1tsp Ginger

1tsp Sea Salt

1/2tsp Nutmeg

Pinch of Allspice

The Method

First parchment line a 9X5 loaf pan and set aside.  Then mix all of your Dry Ingredients in a large bowl and set aside.  In a separate small bowl mix together all of your Wet Ingredients.  Once Wet Ingredients are combined pour them over your Dry Ingredients and mix thoroughly.

Transfer your batter to your lined loaf pan packing it in nice and tight.  Cover with a towel and let rest for 2 hours at room temperature.  Once bread is rested preheat oven to 350F and bake for 20 minutes.

At the 20 minute mark remove your bread from the oven and using parchment paper pull your loaf out of your 9X5 pan.  Cook for 35-40 more minutes straight on the rack. Once your bread is done let it cool completely before cutting or it will not hold up.  



*1- If you do not want the pumpkin undertone you can replace the pumpkin puree with coconut oil

2- If you are concerned the bread is not done, knock on the bread.  It should make a hollow sound when finished.

3- You can sub any of the nuts and seeds out for your preferences

4- It goes great with garlic hummus, sliced avocado, everything bagel seasoning and a drop of lemon juice ;)