Life Changing Loaf of Bread
Author: Adapted from My New Roots
Recipe type: Bread
Cuisine: Health Food
Prep time:
Cook time:
Total time:
Serves: A lot
- 1 cup/135g sunflower seeds
- ½ cup/90g flaxseeds
- ½ cup/65g hazelnuts or almonds
- 1½ cups/145g rolled oats or quinoa flakes for a GF loaf
- 2 tbsp chia seeds
- 4 tbsp psyllium seed husks (3 tbsp if using psyllium husk powder)
- 1 tspn fine grain sea salt (add ½ tsp if using table salt)
- 1 tbsp maple syrup (or use a pinch of stevia or xylotol)
- 3 tbspn melted coconut oil or ghee
- 1½ cups/350mls water
- Combine all dry ingredients and stir well.
- Whisk together the maple syrup, coconut oil and water.
- Add wet ingredients to dry mix and stir well.
- Spoon mixture into a loaf pan and press down firmly. Smooth out the top with the back of a spoon.
- Cover with cling film and allow to rest for a minimum of 2 hours or overnight.
- Preheat oven to 175C (375F).
- Place loaf pan 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.
- Store bread in a tightly sealed container for up to five days.
- This bread freezes well - slice before freezing for quick and easy toast.
Recipe by Hotly Spiced at http://hotlyspiced.com/homemade-vegan-bread/
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