A simple and healthy recipe for gluten-free sourdough bread with lingonberry flavor!
DOUGH
4 dl skim milk
1/2 cup dark syrup
3/4 lingonberry jam
2 dl oatmeal
5 dl cassava flour
2 tsp psyllium husks (fiber husk)
2 teaspoons bicarbonate
1 cup flax seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
Lingonberries for decoration
Various seeds for decoration
1. Preheat the oven to 175 degrees & line an oblong loaf pan with baking paper.
2. Stir together the condensed milk, syrup & lingonberry jam.
3. Mix all the dry ingredients in a bowl and add to the sour milk mixture. Stir together to form a sticky dough.
4. Pour into the lined loaf tin. Top with mixed seeds and a few lingonberries.
5. Place in the bottom of the oven for about 50-60 minutes. Let cool.
Recipe by Malin Björk
