Super delicious magic bread, gluten-free vegan!

I just love this bread!

Because of my thyroid disease, I should avoid gluten and all pseudo-grains, as otherwise I get quite a problem with my digestive tract, and in the worst case also heart palpitations and palpitations.

But a really good piece of bread is just … too tasty for me to want to completely remove it from my menu.

Whenever I really like a piece of bread again, I just bake my Magic bread .

Sure, it’s not a crispy rye bread or a fresh bread roll or delicious white bread. Nevertheless, it is really super good and our guests, yes also the men (!), Really enjoy eating it.

Just give it a try!

Gluten-free and vegan bread

INGREDIENTS:

100 g zucchini

100 g sunflower or pumpkin seeds or a mixture thereof

90 g flax seeds or sesame seeds

100 g ground nuts (I prefer almonds)

140 g oat flakes

2 tbsp chia seeds

4 tbsp psyllium husks OR 2 heaped teaspoons of guar gum

1 teaspoon salt

1 teaspoon of sugar

1 tbsp coconut oil solid (or in liquid form then 3 tbsp oil)

350 ml of lukewarm water

Spices to taste

All kernels, seeds, nuts and flakes can also be used in ground form!

TIME EXPENSE:

30 minutes preparation time

Let rest for 2 – 12 hours

60 minutes baking time

PREPARATION:

Finely grate the zucchini, season with ½ teaspoon salt, leave for about 20-30 minutes, then squeeze out the water. Warning, do not empty the water, use it as part of the 350 ml water.

In the meantime, dissolve the solid coconut oil in warm water and add 1 teaspoon of sugar and ½ teaspoon of salt.

Put all the dry ingredients and the squeezed zucchini in a tin (I usually use a loaf tin) and mix well.

On my first try, I didn’t squeeze the zucchini, and what came out … is shown in the picture below on the right. So absolutely adhere to this step! ????

Add the water with the coconut oil to the dry ingredients and mix until all the ingredients are moist. If the dough is too tough, add a dash of water Consistency should be like damp, heavy sand .

Smooth out the top of the dough, cover the mold with a cloth and let it rest at room temperature. Preferably overnight, but at least 2 hours .

After the rest period, heat the oven to 170 degrees (I always use hot air or circulating air) and bake the bread in the pan for 20 minutes. After the 20 minutes you take the bread out of the mold and place it upside down (without the baking mold) on top of the Oven grill (not on a tray!) and bake it for another 40 minutes.

Take out, let cool completely before cutting, otherwise it will crumble too much and enjoy!

In an airtight jar, the bread will keep for a good 5 days. Sliced it is also great for freezing.

Bon Appetit!