This crispy nut-fruit spelt rice bread not only looks delicious, it tastes the same.
You will love it not only for breakfast, but also as a snack in between.
- 400 g wholemeal spelt flour
- 200 g cooked brown round rice
- 160 g nuts of your choice – we opted for almonds
- 160 g apricots – or another dried fruit of your choice
- 160 g raisins
- 140 g chia seeds
- 80 g rice syrup
- 100 g grated almonds
- 4 tsp psyllium husks
- 1 teaspoon sea salt
- 1 packet of baking powder
- 500 ml of 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 wet, add some more whole spelt flour, or if it is too dry, add some more water.
Now evenly fill the dough 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 approx. 2-3 days.