Make this simple gluten, sugar and, dairy free nut and seed bread with Team Tinkoff-Saxo chef Hannah Grant.
Follow GCN on YouTube: [ Ссылка ]
Click here to buy Hannah's book! [ Ссылка ]
Team Tinkoff-Saxo chef, Hannah Grant shows us how to make a gluten-free nut and seed bread. Based on a Danish rye bread recipe, this is a rider favourite on the team. It's packed with healthy nuts and seeds, including flax seeds and chia seeds.
To make Team Tinkoff-Saxo's nut and seed bread, you will need:
600g Mixed Nuts And Seeds (Hannah uses more smaller seeds than nuts)
- Sunflower Seeds - 150g
- Flax Seeds - 150g
- Pumpkin Seeds - 100g
- Almonds - 100g
- Pecan Nuts - 100g (total 200g mixed nuts)
- Chia Seeds - 2tbsp
6 Eggs (1 egg per 100g of seeds)
1/2tsp Salt
Olive Oil 50ml
Pre heat your oven to 160˚C, 320˚F, Gas Mark 3, mix it all up and bake for around 50 minutes. As Hannah says, this recipe is very forgiving so feel free to experiment with different nuts and seeds!
Music: Gregg Weis - Cuban Highway
About GCN:
The Global Cycling Network puts you in the centre of the action: from the iconic summit of the Stelvio to the epic trails of Fort William, Scotland, everywhere there is pavé or dirt, world-class racing, and pro riders, we will be there bringing you all the action, essential analysis and unparalleled access every week, every month, and every year.
Welcome to the Global Cycling Network | Inside cycling
Youtube Channel - [ Ссылка ]
Facebook - [ Ссылка ]
Google+ - [ Ссылка ]
Twitter - [ Ссылка ]
Leave us a comment below!
Music - licensed by Cue Songs
