Recently I have been up at Scoop buying everything I need to make my Christmas cakes. And when I say I’ve ‘been up at Scoop’ I mean I’ve made 10 Christmas Cakes and two festive Christmas cakes.
Because of my many and frequent visits, I’ve noticed that they’re selling jars filled with a mix of seeds and nuts with a label on them saying, Life Changing Loaf of Bread.
I’m not the type that likes to miss out on anything so I bought a jar and went home to make the bread.
The bread is called ‘life changing’ because it’s bread made without flour. So this bread is gluten-free (if you substitute the rolled oats for quinoa flakes), dairy-free, egg-free, vegetarian, vegan and absolutely good for you.
Purchasing the ingredients from Scoop is ridiculously easy as everything is weighed and measured then pooled into a jar. All you need to do is buy the jar, take it home, upturn it into a bowl, add water, coconut oil and maple syrup, stir, let it rest, bake then slice. It’s a no-brainer.
Once the bread is mixed it needs a few hours to rest before being baked but there’s no harm in leaving it overnight so that’s what I did. I woke up, turned on the oven, baked the bread and then left it on a wire rack to cool.
At the end of the day and when the house was momentarily quiet, we sliced the bread, topped each slice with a little caramelised onion relish and a bitey truffle cheddar from Food Estate.
This bread is not like your normal white sandwich loaf. It’s very dense and quite filling and you need to chew it. But it holds together well, has a tonne of texture and is packed with flavour. The people at Scoop are now also selling a cracker mix that has already proven to be very popular.
If you don’t have a Scoop Wholefoods next to you, don’t panic. The recipe below contains all the ingredients you need to bake this bread and you just can’t go wrong with this much nutrition packed into one loaf of bread.
- 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.
Scoop Wholefoods: 14 Spit Road, Mosman NSW 2088 (Park in Bridgepoint carpark)
Also at: 5 Bungan Street, Mona Vale NSW 2103
For more nutritious recipes visit My New Roots.