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


  • 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


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


1 loaf pan, oiled


  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.


  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.

#baker #chef #plantbased #qigong #sourdough #tao #taoism #vegan #wellness

#glutenfree #cashewcreamcheese #plantbased #pesto #tapenade

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

Published by


Chef, vegan, warrior

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