The Ultimate Seed and Nut Bread. Gluten free, vegan and flour-less. A lovechild of healthy and tasty.

October 5, 2013

This is no ordinary bread. Oh no. This baby is COMPLETELY flour-less. So not only is she vegan and gluten free she's also one of the healthiest things just... ever. Even health nuts cannot deny this baby. She demands consumption.

 

I stumbled across this recipe in one of my fits of bread inspiration. It was right at the heart of my yeast frenzy that this unyeasted, flour boycotting, entirely un-kneaded "bread" (and kneading is a borderline spiritual experience for me) caught my attention. It defied all the reasons I go crazy about bread baking but it was so wrong that it was undeniable. It also may have had to do with the title of the original blogger at My New Roots: "The Life Changing Loaf of Bread." I had to bake it. I had to eat it. So I did. And then again... and again. And now I have people requesting it. No complaints here, more excuse to fill the house with that heady toasty seed smell! 

 

And exactly why is this bread so good for you?

Well the list of ingredients is pretty much a love letter to your digestive system. The psylium seed husks are what binds this bread together and it's what will really get them swooning. They're pretty much solid dietary fibre which means your body can't break it down for energy, it just passes straight through you and in the process is a massive aid to your digestive machinery. Go on. Make your colon happy. Bake the bread.

The coctail of other nuts and seeds in this bad boy add layer upon layer of other nutritional awesomeness to this tasty morsel:

Chia: Full of Omega 3 fatty acids, protein, calcium and other minerals

Flax: More minerals, omega 3 and fibre!

Sunflower seeds: Really high in vitamin E which is a brilliant antioxidant, also chockers with B vitamins and a caleidascope of other minerals

 

Recipe:

 

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 (or 1 Tbsp + 1 tsp of honey)

  • 3 Tbsp. melted coconut oil or ghee

  • 1 ½ cups / 350ml warm water 

 

Directions:

  1. If using an inflexible loaf pan (eg: metal,pyrex exc...) cut a strip of baking paper that will fit snugly in the base of the pan and be overhanging on two ends. If using a silicon pan you can skip this step.

  2. Mix all dry ingredients in a large bowl (or straight into the pan if its silicon). Gather the wet ingredients into a measuring cup and give them a good mix up before adding them to the dry. Combine really well till you have a nice thick consistency.

  3. Transfer the mix into your pan and push it down into the corners before smoothing the top

  4. Let the loaf sit overnight (you can bake it after 2 hours but I got much better results leaving it longer). 

  5. Preheat oven to 350°F / 175°C

  6. Place the loaf in the middle of the oven and bake for 20 minutes. 

  7. Lift the loaf out of its pan by either pulling on the overhanging baking paper or by deforming the silicon pan. Place it upside down back into the oven, directly on the rack, and bake for a further 45 minutes to an hour or until the crust is golden brown.

  8. Let it cool completely before slicing. I know its hard but its important! It makes a huge difference to the bread.

 

 

This really does go with almost everything. Slather some blue cheese on a slice and I dare you to keep a straight face! Your taste buds singing the hallelujah chorus will not allow it. 

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October 5, 2013

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