The Life changing loaf of bread by 'My New Roots' is unique. however I adapted the recipe somewhat. It's definitely worth trying and not only by people with a gluten intolerance.
My recipe is adapted from the original recipe. It's dense, hearty, nutritious and very satisfying.  .Its gluten-free, flourless and eggless, It is very easy to make and you can swap for different nuts or add some dry plums or a few dry cranberries. 
I'm sure it will become one of your favourite gluten-free bread recipes.  

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Method

Line a small loaf tin with baking parchment or use a silicon tin if you have one.

Measure out all the dry ingredients and put in a big bowl. Whisk all the wet ingredients and add it to the dry once. Stir  it well until everything is completely soaked.

Transfer the dough in to the prepared tin, smooth out the top with the back of a spoon.

Let it rest for at least 2 hours at room temperature, preferable over night.

Preheat the oven to 175°C/350°F

Bake it for 20minutes, then remove the loaf from the tin right away and place it upside-down on the cooking rack, bake for a further 40 minutes in the oven. The loaf should sound hollow when tapped on the bottom.

Let it cool completely before slicing. Use a very sharp knife for slicing it to avoid crumbling.

The bread can be stored in an airtight container in the fridge up to 5 days. It is also suitable to freeze, in that case, slice it up first so to have a quick and fresh toast one day.

 

dry ingredients

  • 1 ½ cups (145g) rolled oats, gluten-free 
  • 1/4 cup (35g) pampkin seeds
  • ¾ cup (100g) sunflower seeds
  • ½ cup flax seeds
  • ½ cup (65g) hazelnuts or almonds
  • 4 tablespoons psyllium husk (if you can't find these, then instead use 2 freshly grounded flexi seeds mixed with 6 tablespoons of boiling water, leave this for a minute and add to the rest of ingredients)
  • 2 tablespoons chia seeds
  • 1 teaspoon fine pink Himalayan salt
  • 1 tablespoon maple syrup

Wet ingredients

  • 1 ½ cups (350ml) luke warm water
  • 1 tablespoon grade b maple syrup
  • 3 tablespoons melted coconut oil or ghee 
  • 2 teaspoons water