Life-changing bread from My New Roots
“Life-changing bread” is not an exaggeration for this delicious, incredibly simple, gluten-free bread loaded with heart-healthy, anti-inflammatory, blood sugar-regulating, appetite-controlling and pro-digestive ingredients.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 1 loaf 1x
Ingredients
Scale
- 1 cup sunflower seeds (or other seeds such as pumpkin)
- 1/2 cup flax seeds
- 1/2 cup nuts (hazelnuts, macadamia nuts, almonds, walnuts, etc…)
- 1 1/2 cups rolled oats
- 2 T chia seeds
- 4 T psyllium seed husks
- 1 t fine grain sea salt or 1/2 t kosher salt
- 1 T maple syrup or honey
- 3 T melted coconut oil or ghee
- 1 1/2 cups water
Instructions
- Line a 8.5? x 4.5? loaf pan with parchment paper. Cut the parchment paper the same length as the loaf, but extend the parchment out over the sides of the pan. See pictures above.
- Put all the dry ingredients into the pan and mix to combine. In a small bowl mix the maple syrup, coconut oil or ghee and the water. Pour into the loaf pan and use your hands to thoroughly combine. Smooth out the top of the loaf with your hand or the back of a spoon and set on the counter for 2 hours or as long as overnight.
- Heat the oven to 350 degrees and bake the loaf in the middle of the oven for 20 minutes. Remove the loaf from the oven and turn upside down on a cookie cooling rack. Return the loaf on the cookie rack to the oven and bake for another 30 to 40 minutes. The loaf is done when it sounds hollow when you thumb it on the side. Cool completely before slicing.
- Store in an airtight container or wrap tightly in foil or plastic wrap. The loaf is good for up to 5 days and can be stored longer in the freezer. Slice before you freeze so you can remove one slice from the freezer at a time.