This crunchy nut-fruit-spelled rice bread not only looks delicious, it tastes just the same.
You will love it not only for breakfast, but also as a snack in between.
- 400g wholemeal spelled flour
- 200g cooked whole grain round rice
- 160g nuts of your choice – we opted for almonds
- 160g apricots – or any other dried fruit of your choice
- 160g raisins
- 140g chia seeds
- 80g rice syrup
- 100g grated almonds
- 4 tsp psyllium husks
- 1 teaspoon sea salt
- 2 packets of baking powder
- 500ml water
You need a baking pan – square or round, whichever you prefer – line it with baking paper or coat it properly with coconut oil.
Preheat your oven to 180 degrees.
Put all ingredients – except for the water – in a large bowl and mix them together. Then you add the water. Process everything into a “bread dough” and knead it properly with your hands until the mass no longer sticks to the edge of the bowl.
If the dough is too moist, add some wholemeal spelled flour, or if it is too dry, add a little more water.
Now pour the dough evenly into the baking pan and put it in the oven – medium setting – and bake it for about 45 minutes.
You can cut and top the bread as you like and now enjoy it and let it taste good.
The bread will keep covered for about 2-3 days.