Soaking nuts and seeds makes them optimal for digestion and makes it easier to absorb their nutritional benefits. I strongly urge toasting each slice before serving for a firmer, drier, nutty texture. Though this recipe is extraordinarily simple, it requires some patience; in time for letting the bread rest (at least 2 hours) and for letting the bread cool (at least 30 minutes).
For Currant-Rosemary variation: Add 2 tablespoons ground almonds or oats, 1/3 cup dried currants, and 1 tablespoon dried rosemary, crushed with fingers.
For Tropical variation: Add 1/4 cup shredded coconut, 1/3 cup dried, diced papaya, and 1/3 cup dried pineapple.
Find it online: https://emmafrisch.com/the-most-amazing-gluten-free-bread-that/