Recipe: Gluten-Free Collagen Nut & Seed Loaf

  • Written By:Carla Contreras
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Feel like you're missing out on making bread? Not anymore! This is your foolproof way to make gluten-free bread at home. You can make this recipe into muffins or a loaf, see the instructions for both below.

The ground psyllium husk and chia seeds are essential to this recipe, but feel free to play with the nuts and seeds you use. I added substitution ideas in the notes.

Store this in the freezer and pull out slices or muffins as needed and toast. Warning: The ground psyllium husk and chia can really get things moving, so don’t have more than one to two slices per day!

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Makes: One 8-inch loaf pan or 12 muffins

Ingredients:

  • 3 eggs, beaten
  • 2 Tbsp. olive oil, or preferred fat*
  • 1 Tbsp. honey or maple syrup
  • 1 cup filtered water
  • 1 scoop Evolution_18 Beauty Collagen Powder
  • 1 cup unsalted sunflower seeds (hulled)*
  • 1 cup unsalted pumpkin seeds (hulled)*
  • 1 cup raw hazelnuts, coarsely chopped*
  • 1/2 cup ground flax seeds*
  • 1/4 cup psyllium seed husks
  • 1/4 cup chia seeds
  • 1/4 tsp. sea salt*

Loaf Instructions

Makes 1 loaf

  1. Preheat the oven to 350F.

  2. Mix all the wet ingredients, eggs, olive oil, honey, and water together with a whisk. Then, with a spoon or your hands, mix in all the dry ingredients into the wet, adding one scoop of Beauty Collagen and the sunflower and pumpkin seeds, the hazelnuts, the flax seeds, the psyllium seed husks, the chia seeds, and salt. Let the mixture rest for 10 to 15 minutes.

  3. Add the dough to a parchment-lined loaf pan (8x4) and smooth the top of the loaf with a spoon or rubber spatula.

  4. For the loaf, bake for 40 to 45 minutes or until set. Take out of the pan carefully and let cool, and then slice with a very sharp knife.

  5. Store in an airtight container in the freezer for up to three months. Defrost overnight on the counter, and then pop in the toaster or oven. Top with anything you would normally top toast with or eat with a soup or salad.

Muffin Instructions:

Makes about 12 muffins

  1. Preheat the oven to 350F.

  2. Follow the instructions above for the mixing of ingredients.

  3. Line a muffin pan with cupcake liners and scoop the dough with a large two-ounce ice cream scoop or use about 1/4 cup of the dough and gently roll into a large ball, and then place each scoop or ball into the liners.

4.Bake for 20 to 25 minutes until set. Take out of the pan carefully and let cool.

  1. Store in an airtight container in the freezer for up to three months. Defrost overnight on the counter, and then pop in the toaster or oven. Top with anything you would normally top toast with or eat with a soup or salad.
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Chef Carla’s Notes + Substitutions:

  • Fats that work in this recipe: Coconut oil, avocado oil, or melted butter.

  • Try replacing 1 cup of the seeds with rolled oats for a heartier bread.

  • Some other nuts + seed ideas are cashews, macadamia nuts, sesame seeds, hemp hearts, and pistachios.

  • If you’re adding roasted and salted nuts and seeds, don’t add the additional 1/4 tsp. salt.

  • Try adding up to 1/4 cup of dried fruit like raisins, blueberries, cranberries, sliced dates, or sliced dried apricots.

  • Try adding spices like 1 tsp. cinnamon, 1/4 tsp. turmeric, and 1 tsp. ground or 1 Tbsp. grated fresh ginger.

  • Try adding the zest of a lemon or orange.

  • Try adding 1/4 to 1/2 cup shredded veggies like zucchini, carrots, or beets. Note: This will change the moisture level and you may need to bake the loaf an additional five to seven minutes.

Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.

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