I class this as one of the most successful “healthy” recipes I’ve tried, tweaked and tested. I’ve adapted it slightly from a recipe I found at “My New Roots” and it happens to be one of the most delicious breads I’ve ever tasted! Another reason I love it so much is that it requires so little time and “faffing around”… no kneading, no rising and no mixing bowl! The ingredients list is pretty impressive, from a nutritional perspective, which means it carries some significant health benefits too. It suits various “dietary types” from the wheat-sensitive and gluten-intolerant, to those folk simply looking for a healthy bread that’s easy on digestion, easy on the waistline, and one that tastes great too. Well… I think this might just be the bread you’ve been looking for!
Makes 1 loaf
135g sunflower seeds or pumpkin seeds
90g whole flaxseeds
65g hazelnuts, almonds, or walnuts
145g rolled oats
2 tbsp chia seeds
3 tbsp psyllium seed husk powder*
1 tsp sea salt (use ½ tsp if using coarse sea salt or rock salt)
1 tbsp honey or maple syrup – you can also use 1-2 tsp of a “sugar-free” natural sweetener such as Xylitol, Truvia, or Stevia
3 tbsp melted organic coconut butter
*Psyllium seed powder is the key ingredient in this recipe and takes the place of flour. Psyllium is highly beneficial for the digestive system as well as being a fantastic remedy for bowel complaints such as constipation, IBS and diverticulitis.
Making your bread…
In a loaf tin, combine all the dry ingredients, stirring and mixing well (Stage 1).
Whisk the maple syrup/honey, oil and water together in a measuring jug (Stage 2).
Add this to the dry ingredients and mix well until everything is well soaked and the “dough” becomes very thick (Stage 3).
If the dough is too thick to stir, add one or two teaspoons of water until it’s more manageable. Smooth out the top with the back of a spoon or fork. Let it sit on the counter for at least 2 hours, or all day or overnight. Preheat the oven to 350°F/175°C. Place the loaf pan in the oven on the middle rack, and bake for 20 minutes (Stage 4).
Remove the bread from the loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes (Stage 5).
The bread is done when it sounds hollow when tapped. Let it cool completely before slicing (Stage 6 and 7).
Store the bread in a tightly sealed container for up to five days. It toasts very well and freezes well too. If freezing, you might want to pre-slice it beforehand if you intend to toast it straight from the freezer.