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The Life-Changing Loaf of Bread

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The Life-Changing Loaf of Bread

May 19, 2016

The Life-Changing Loaf of Bread

Written By Kayla Seah

 I have seen and heard a lot of hype over this life changing loaf of bread by My New Roots and I can now confirm it lives up to it’s reputation. This bread is completely wheat, gluten and dairy free – something that usually sounds completely dry and unappealing when it comes to bread, however this recipe will change your mind about that. It’s a combination of nuts, seeds, (GF) oats, flax and then baked until crispy on the outside and moist on the inside. It’s incredibly simple to make and has quickly become a recipe that I want to try over and over again with a variation of ingredients. My friend recommended putting dates and figs in next time which would create a sweeter flavour. Ugh, yes please! Okay enough talking – go make this bread now.

The Life-Changing Loaf of Bread (By My New Roots)
Makes 1 loaf

Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
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

Directions:
1. 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.

2. Preheat oven to 350°F / 175°C.

3. 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).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

 

NOTES: *I didn’t have a silicon loaf pan so I opted to try it with a regular loaf pan and I have to admit it was a bit difficult to get out. My friend recommended parchment paper for next time!

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