The Life-Changing Loaf uses whole grains, nuts, and seeds. It is high in protein. It is incredibly high in fiber. It is gluten-free, flour free and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you.
This loaf contains no flour and no eggs. Strange, I know. But it so works! Psyllium husk and oats is what binds it all together. If you are unsure what psyllium husk is, your looking at one of nature’s most absorbent fibers (soluble and insoluble fibre), able to absorb over ten times their weight in water. Soluble fibre dissolves in water and soothes the digestive tract with its mucilaginous properties, while the insoluble fiber acts like a broom to
sweep the colon free of toxins. Fibre tends to be the macronutrient we neglect but its importance is huge in keeping us feeling full whilst reducing cholesterol levels, aid digestion and weight loss, and alleviates diarrhea and constipation.
Delicious as breakfast or any meal of the day served topped with fresh fruit and yogurt, or toasted and smothered in avocado or ricotta and sliced tomato. How will you serve yours?
The Life-Changing Loaf by Sarah Britton of My New Roots
Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds (I used a mix of walnuts and brazil nuts)
1 ½ cups / 145g 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)
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
- 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.
- 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!