This recipe is such a winner, everyone who I know who tries it, loves it. It’s called the Life Changing Loaf of bread by My New Roots. It’s full of fibre and prebiotics to feed our microbiome and good gut bacteria, as well as detoxify hormones and waste through the bowel. It’s also gluten and wheat free, making it easy to digest.
INGREDIENTS
- 1 cup / 135g sunflower seeds
- ½ cup / 90g flax seeds
- ½ cup / 65g hazelnuts or almonds
- 1 ½ cups / 145g gluten free rolled oats
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks 3 Tbsp. if using psyllium husk powder
- 1 tsp. fine grain sea salt add ½ tsp. if using coarse salt
- 3 Tbsp. melted coconut oil or ghee
- 1 ½ cups / 350ml filtered water
INSTRUCTIONS
- 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.
- 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!
- Top with avocado, poached eggs, or fresh almond butter with sliced banana and a sprinkling of cinnamon. Yum!
NOTES
Makes 1 loaf