1st January 2015
One of my favorite sources of inspiration for cooking is My New Roots. If you haven’t visited the site, it’s definitely worth a look!
My New Roots’ “The Life-Changing Loaf of Bread” is one of the many delicious recipes I’ve tried. I love this bread so much. It’s perfect with jam, cheese, and other spreads. It’s also super easy to make. You just have to be patient. The dough first needs to set for at least 2 hours and you can’t slice it once it’s finished cooking until it has completely cooled. But it’s worth it! This bread is high in protein and fiber, plus gluten-free and vegan.
Nut and Seed Bread
- 1 cup sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup almonds or hazelnuts (I used almonds)
- 1 1/2 cup rolled oats (I used spelt)
- 2 tablespoons chia seeds
- 3 tablespoons psyllium husk powder
- 1 teaspoon ground sea salt
- 1 tablespoon maple syrup
- 3 tablespoons oil (I used melted coconut oil)
- 1 1/2 cups water
- Combine all of the dry ingredients. Whisk the maple syrup, oil, and water in a different bowl. Mix the two very well until the dough becomes very thick.
- Add the dough into a baking pan. My New Root’s recommends a silicone pan, but I just lined a glass pan with baking paper. Add the dough and smooth with the back of a spoon. Let it set for at least 2 hours. You know it’s ready when the dough holds it shape.
- Preheat the oven to 350 F / 175C.
- Place the loaf in the middle rack and bake for 20 minutes. Remove the bread from the pan and flip upside down. Bake for another 30 to 40 minutes.
- Let it cool completely before slicing.
- The bread keeps for 5 days when stored in a sealed container. Or you can slice the bread and freeze the slices, toasting them when needed.