Sage Walnut Loaf

Sage Walnut Loaf

Golden and fragrant from the oven, this gluten-free loaf is packed with earthy toasted walnuts and aromatic fresh sage in every slice. The crumb is tender and moist, with a satisfying nuttiness that makes it equally at home on a weekend brunch table or alongside a hearty bowl of soup.

Ingredients
[ ] 2 tbsp chia seeds
[ ] 6 tbsp water
[ ] 120 g (1¼ cups) almond flour
[ ] 80 g (½ cup) teff flour
[ ] 80 g (¾ cup) certified gluten-free rolled oats
[ ] 1½ tsp bicarbonate of soda
[ ] ½ tsp fine sea salt
[ ] 2 tbsp apple cider vinegar
[ ] 3 tbsp pure maple syrup
[ ] 3 tbsp extra-virgin olive oil
[ ] 120 ml (½ cup) unsweetened oat milk (or any plant milk)
[ ] 100 g (1 cup) walnut halves
[ ] 15 g (¼ cup) fresh sage leaves, finely chopped (about 12–15 medium leaves)

Instructions
[ ] 1. Preheat the oven to 180 °C (160 °C fan / 350 °F / Gas 4). Grease and line a 900 g (2 lb) loaf tin with baking parchment.
[ ] 2. Spread the walnuts in a single layer on a dry baking tray and toast in the preheated oven for 8 minutes, until golden and fragrant.
[ ] 3. When the walnuts are golden and fragrant, remove them from the oven and leave to cool for 5 minutes.
[ ] 4. When the walnuts have cooled, roughly chop them and set aside.
[ ] 5. Stir together the chia seeds and 6 tbsp water in a small bowl. Leave to stand for 10 minutes until a thick gel forms — this is the chia egg.
[ ] 6. When the thick gel has formed, whisk together the almond flour, teff flour, gluten-free oats, bicarbonate of soda and salt in a large mixing bowl until evenly combined.
[ ] 7. Add the chia egg, maple syrup, olive oil and oat milk to the dry ingredients. Stir until a thick, cohesive batter forms.
[ ] 8. Add the apple cider vinegar and stir quickly — once the vinegar meets the bicarbonate of soda the rise begins, so work without delay.
[ ] 9. Fold in the chopped toasted walnuts and the fresh sage until evenly distributed through the batter.
[ ] 10. Transfer the batter immediately into the prepared loaf tin and smooth the top with the back of a spoon.
[ ] 11. Bake for 45–50 minutes, until the top is deep golden and a skewer inserted into the centre comes out clean.
[ ] 12. When the skewer comes out clean, remove the loaf from the oven and leave it in the tin for 10 minutes.
[ ] 13. When the 10 minutes are up, turn the loaf out onto a wire rack and leave to cool completely before slicing.
[ ] 14. Store any leftover loaf in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
[ ] 15. To freeze, wrap individual slices tightly in baking parchment and place them in a freezer bag. Freeze for up to 3 months.
[ ] 16. Toast slices straight from frozen.

https://www.cuisinesavvy.com/recipe/sage-walnut-loaf