Pain aux graines, aux raisins secs et à la cannelle sans gluten

Ingrédients

• 1 1/2 cups pumpkin seeds (divided)
• 1 cup brown rice flour
• 1 cup almond flour
• 1/4 cup sunflower seeds
• 3 tablespoons + 1 teaspoon psyllium husk powder*
• 2 tablespoons chia seeds
• 4 teaspoons ground cinnamon
• Pinch of salt
• 1/2 cup raisins (coarsely chopped)
• 1 3/4 cups water
• 1/4 cup maple syrup

Préparation

1. 1

   In a high speed blender or food processor, grind one cup of pumpkin seeds into a fine flour. Set aside the other 1/2 cup.

2. 2

   Pour the pumpkin seed flour into a large mixing bowl and add the remaining dry ingredients, from the 1/2 cup remaining whole pumpkin seeds to the raisins. Stir to combine.

3. 3

   Add in the water and maple syrup and stir until a damp dough forms. Allow the mixture to sit until the water gets soaked up and the dough is thick and dense, about 20-30 minutes.

4. 4

   While the mixture thickens, preheat your oven to 375 °F and grease a loaf pan well with cooking spray or coconut oil. Or you can line the pan with parchment paper. Pour the thickened dough into your prepared loaf pan and firmly press it down with damp hands or a damp spatula until compact and flat.

5. 5

   Bake the loaf for 40 minutes then cover with aluminum and bake another 5-15 minutes or until a knife inserted into the center comes out clean.

6. 6

   Allow the loaf to cool before going around the edges with a knife and carefully removing the loaf onto a wire rack. Continue to allow the loaf to cool completely before slicing.

7. 7

   Store the loaf in the fridge or slice and freeze it for later. This bread tastes amazing toasted with vegan butter!