Rye bread without rye and wheat flour, replaced with an assortment of delightful, chopped vegetables. The bread is moist, delicious, and easy to make.
Recipe for gluten-free rye bread with vegetables
Rye bread without rye and wheat flour, which are replaced with a variety of delightful, chopped vegetables. The bread is moist and delicious and easy to make.
Servings: Portions
Gluten-free rye bread with vegetables
Rye bread without rye and wheat flour, replaced with an assortment of delightful, chopped vegetables. The bread is moist, delicious, and easy to make.
Ingredients
- 60 gram Linseed
- 60 gram Sesame Seeds
- 50 gram Pumpkin Seeds
- 50 gram Hemp Seeds
- 50 gram Coconut Oil
- 50 gram Sunflower Seeds
- 8 pcs. Egg
- 500 gram Broccoli
- 300 gram Carrots
- 1 can Chickpeas
- 9 pcs. Dates Without stones
- 200 gram Flour I used wholegrain rice flour
- 18 gram Sea Salt
Instructions
- Start by finely chopping all the ingredients. I used the blender function of my Monsieur Cuisine to chop everything (including the chickpeas and dates).
- Mix all the ingredients together and pour it into a greased loaf pan (or line with baking paper).
- Sprinkle the bread with pumpkin seeds.
- Bake the bread for 60 minutes at 180 degrees Celsius (356 degrees Fahrenheit) in a conventional oven.
- Let the bread cool before slicing.
- The bread is wonderfully moist and delicious.