GF Overnight Bread

Gluten-free Overnight Bread with Cashew Cream Cheese, Plant-based Pesto and Plant-based Kalamata Tapenade

Plant-Based Kalamata Tapenade (recipe follows the bread)

Gluten-Free Overnight Soak Bread

ADAPTED from @JoseyBaker ‘Adventure Bread’
with minor variations

DRY

• Rolled Oats 240 g
• Sunflower seeds 150 g
• Pumpkin seeds 60 g
• Almonds, slivered 40 g
• Waltnuts, crushed 40 g
• Flax seeds 120 g
• Psyllium seed husk powder 25 g
• Chia seeds 25 g
• Sea salt, fine 10 g

WET

• Maple syrup 40 g OR Erythritol (lower GI)
• Olive oil 55 g (¼ C)
• Water 600 g (2 ½ C)

NEED

1 loaf pan, oiled

DO

1. Toast the seeds.
2. Preheat your oven to 150 C with the fan on, FOR TOASTING
3. Spread the sunflower and pumpkin seeds on a baking sheet.
4. Toast until just golden brown, 10-12 minutes
5. Mix the Dry.
6. Add the Wet.
7. Oil your loaf pan
8. Hand mix the ‘batter’ with a large ‘American’ spoon and then eventually your hands.
9. Tip it over into your oiled loaf pan — smooth out the top if you want.
10. Refrigerate and leave it to rest for at least 2-3 to a maximum of 12-24 hours.

BAKE

1. 200 C for 60 minutes or 70 minutes, if the bread still looks ‘jiggly’
2. Take it out and let it cool a bit, then remove from the pan.
3. Let it cool on a cooling rack for at least 24 hours
4. THEN slice and toast or eat.
5. IF YOU ARE IMPATIENT, THE BREAD WILL BE STICKY AND GUMMY AND NOT NICE !! Wait…..

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Dairy-Free Cashew Cream Cheese Spread

150 g Cashews, raw, soaked
60 ml water, cold
4 t Apple Cider Vinegar, with Mother
1 t Lactic acid powder (vegan kind)
Dash. Sea salt to taste

1. Soak the cashew nuts overnight or for 4 hours or boil some water and soak for 30-60 minutes
2. Drain
3. Add all ingredients to a high speed blender
4. Blend on low for up to 3 minutes
5. Increase to high for 1
6. Scrape down
7. Repeat on low 30 seconds
8. Refrigerate

Plant-Based Kalamata Tapenade

Olive Tapenade

• 3-4 cloves Garlic, peeled
• 1 C Kalamata olives, with pits is ok, just remember to de-pit them!
• 2 T Capers, drained but a bit of the brine is ok
• 3 T Parsley. loosely chopped, fresh
• 2 T Lemon juice, and Zest optionally
• Tast for Salt and pepper
• 2-4 T Olive oil

1. Blend in a Ninja or High Speed Blender or Food Processor
2. Serve

Highly Recommended

This is the ‘Bullit’ style blender i often use to make small batches of Plantbased Pesto or Kalamata Tapenade.

Highly recommended

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