Or as you may know, “life-changing bread”. This recipe is not my own, although I did alter it just a little. I have been searching on the net for a while now to find a bread recipe that is beneficial for my health. I came across this recipe by My New Roots (check out this blog for more info), also featured on Jessica Sepels blog which inspires me greatly!
“This loaf of bread uses whole grains, nuts, and seeds. It is high in protein. It is incredibly high in fiber. It is gluten-free and vegan. Everything gets soaked for optimal nutrition and digestion”
Basically it is better for you compared to traditional bread you buy from supermarkets where the ingredients list goes on and on until you no longer know what you are feeding into your body.. Note that the key ingredient in this recipe is psyllium husks as they replace the flour and have many health benefits – including loads of fibre!
Please note: this was my first attempt and my bread slices turned out a little too thin, although tasted amazing. Next time I’m going to either double the recipe, or use a smaller but deeper loaf pan.
Serves: makes 1 loaf | about 8 slices
Ingredients:
- 1 cup sunflower seeds (chopped)
- ½ cup pepitas (chopped)
- ½ cup hazelnuts or almonds (chopped)
- 1 ½ cups rolled oats
- 2 tbsp chia seeds
- 4 tbsp psyllium seed husks (3 tbsp if using psyllium husk powder)
- 1 tsp sea salt (½ tsp if using coarse salt)
- 1 tbsp organic maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 tbsp melted coconut oil or ghee
- 1 ½ cups / 350ml water
Directions:
- In a silicon loaf pan, combine all dry ingredients. Stirring well.
- In a measuring cup, whisk maple syrup, oil & water together. Add this to the dry ingredients and mix well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
- Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day, or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
- Preheat oven to 350°F / 175°C.
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important!)
- Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast
- Enjoy!… Maybe with some avocado like me 🙂
rhicreate 