nuts & seeds bread

nuts and seeds bread

This recipe comes straight from Sarah Britton’s My New Roots.

It’s super easy to make, gluten-free, yeast-free, dairy-free, egg-free and VERY importantly…

Supa dupa tasty!!!
ohhhh and incredibly healthy

I haven’t changed a thing, except for the baking dish. I didn’t have a silicon dish, so used a ceramic one with baking paper to prevent it from sticking. Ohhh yeah and I used honey instead of maple syrup, as I didn’t have maple syrup. I copy-pasted the recipe down here, but for the full explanation on psyllium seed husks and the health benefits of this bread, check out her site. Her introductions to the recipes are fantastic. They are funny and super informative, so I suggest you have a read.

The Life-Changing Loaf of Bread
Makes 1 loaf

nuts and seeds bread

INGREDIENTS
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds (called ‘lijnzaad’in Dutch)
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) (In Holland you find this at healthfood stores and pharmacies)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

DIRECTIONS
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very 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.
2. Preheat oven to 350°F / 175°C.
3. 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).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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