This recipe is inspired from My New Roots amazing creation.
It's quite a statement to suggest that a humble loaf of #bread will change your life… but the Life-Changing Loaf of Bread will do just that. I am willing to be so bold.
When I help clients to eat healthier, bread is often the first thing to go - full of gluten, processed chemicals its often just empty refined carb calories & I always prefer for clients to make more room for nutrient dense foods likes greens, legumes, seeds and nuts.
However this Life-Changing Loaf of Bread features whole grains, nuts, and seeds. High in protein, incredibly high in #fibre & complex carbs, plus it is #gluten-free and #vegan. Everything gets soaked for optimal #nutrition and #digestion. I will go so far as to say that this bread is good for you. And finally this bread makes the best toast ever! And will most definately keep you regular ;)
What makes this bread stay together is the sticky power of psyllium husks. These featherweight little husks from the seeds of the plantago ovata plant are super high in fibre. When mixed with water they form a flavourless gel that is not only highly beneficial for the colon and elimination system (yes, they help move stuff along), but also for the heart and pancreas (soluble fiber helps lower blood sugar levels). However, it's the sticky properties of psyllium husks that make them the star ingredient in this bread & its what helps bind together the oats, seeds and nuts. The other beauty of this recipe is that you can swap the ingredients around using different seeds or nuts - but I recommend to keep the quantities the same.
This truly is a life changing loaf of bread - absolutely delicious, nutty, and satisfying. It's so easy to make. No kneading, no rising, no punching down, no fiddling - just stir together a few healthy ingredients, wait, and bake.
gluten-free, dairy-free, egg-free, vegan, with nut-free option
Prep time: 10 mins Cook time: 60 mins
Rest time: 2 hours minimum
1½ cups (150gms) gluten free rolled oats (large-flake, old-fashioned kind)
1 cup (145gms) sunflower seeds
½ cup (75gms) flax seeds, roughly ground or cracked (can try hemp seeds too)
½ cup (65gms) almonds hazlenuts pecans or walnuts, large halves broken into pieces
4 tablespoons psyllium seed husks or 3 tablespoons psyllium husk powder
2 tablespoons chia seeds
1 teaspoon fine grain sea salt
1½ cups (360ml) warm water
3 tablespoons melted coconut oil or ghee
1 tablespoon maple syrup or honey, or omit if on low sugar plan
In a medium bowl, stir together all the dry ingredients.
In another bowl or blender, stir together the warm water, coconut oil, and honey. Pour this into the dry ingredients and stir until everything is moistened. Let sit for a minute or two until all the water is absorbed.
Grease a non-stick medium-sized loaf pan (4½ x 8½ inches/11 x 21 cm measured at the top of the pan) with coconut oil. Stir the bread mixture again and dump it into the loaf pan. Pat it down with a spatula and smooth the top so it is completely flat (this will become the bottom later).
Leave the bread to sit on the counter at room temperature for a minimum of two hours, up to twenty-four hours.
Preheat the oven to 350°F (180°C).
Bake the bread for 30 minutes.
Then remove the pan from the oven, and place a cake cooling rack on top of the pan. Use oven mitts to invert the pan, tipping the loaf of bread upside-down onto the cooling rack. Remove the pan, and place the rack with the loaf on it back into the oven. Continue baking the bread for another 30 to 35 minutes, until it starts browning at the edges, is slightly puffed up in the middle & sounds hollow when tapped.
Allow the loaf to cool completely before slicing (very important).
Store bread in a sealed container or heavy duty plastic bag in the refrigerator. This bread freezes well. Simply slice it before freezing, for easy removal of individual slices for toasting or serving.
Makes one loaf.
*For nut-free bread, replace the pecans or walnuts with pumpkin seeds
*Use a small to medium sized loaf pan for baking this bread. If your pan is too wide, your bread slices will be narrow and long, rather than nicely rectangular. My pan is 4½ x 8½ inches (11x21cm), measured at the top of the pan, and gets narrower at the bottom. *Use a metal cake cooling rack for inverting the bread onto, one with wires that are about ½ inch (1cm) apart.