There really is no substitute for a hot baguette and a creamy delicious slice of cheese. Trying to re-create this everlasting European staple was a challenge. I personally try my best to eat gluten-free and dairy-free therefore that was my challenge, how do you change something that is essentially at its core into something that is not? I took a standard baguette and instead of trying to make it just a gluten-free version I used an idea for seed bread that I found and made it a thick savory dense bread, perfect for a soft spreadable cheese, like the almond cheese I made here. The cheese I was stumped on and adopted the simplest recipe that I could find, it actually turned out good and reminds me of the taste of a spreadable provolone cheese. I admit this recipe will never replace a good French baguette and cheese plate, but it has super distinct flavors and was super gratifying to make, I mean its not everyday you decide to make your very own bread and cheese!

Seedy Bread

Ingredients:

2 ¼ cup oats

1 cup sunflower seeds

½ cup pumpkin seeds

¾ cup walnuts chopped

¾ cup flax seeds

1/3 cup psyllium husks (available at health food stores in bulk or packaged)

3 TBS chia seeds

2 tsp sea salt

½ tsp black pepper

2 TBS maple syrup

¼ cup olive oil

2 ½ cups water

Directions:

1. Toast sunflower and pumpkin seeds and walnuts. Preheat oven to 350 degrees, spread seeds out on a baking sheet. Bake for 10 minutes.*
2. Combine all dry ingredients into a large bowl. Mix and mash all the ingredients together. The best way is to do it with your hands so get a little messy.
3. When dough is mashed together and formed, place it into an oiled 8 x 4 inch loaf pan.
4. Place pan into the refrigerator for at least 2 hours, or up to 8 hours. This will help the dough settle.
5. Remove pan about an hour before you plan to bake. Bring the bread to room temperature before placing into a 350 degree oven. Bake for 60 minutes.
6. Carefully remove loaf from pan and let cool completely, about 2 hours. This will completely set the bread and make it extra delicious.
7. Slice and toast as desired.
8. Serve with the below almond cheese or your favorite spread. Enjoy the healthiest

• Note

If you want to cut down on prep time, skip toasting the seeds. It is better with them toasted but not necessary if you are in a time crunch

Almond Cheese

Ingredients:

1 ¼ cup almonds

2 ½ TBS lemon juice

3 TBS extra virgin olive oil

½ clove garlic

1 ¼ teaspoons salt

2/3 cup water

Directions:

1. Soak almonds for 6 hours or overnight*
2. Blanch almonds- Squeeze the skins off the soaked almonds, and rinse once skins are removed.
3. Place all ingredients into a blender or food processor and blend until smooth, about 2-3 minutes.
4. Place “cheese” in cheesecloth. Squeeze access liquid out and let stand for a 2-3 hours so that any water can drain.
5. Transfer cheese into a small oiled glass-baking dish, removing the cheesecloth. Bake at 350 degrees for 30 minutes. This will create a soft spreadable cheese.
6. Spread onto your seedy bread and enjoy!
7. Store in an airtight container for about a week in the refrigerator

*Note

If you would like to speed things up, by already blanched almonds and skip the soaking and blanching time