Thursday, September 26, 2013

Seeds and Oats and Nuts, Oh My

This loaf can be gluten free, but it doesn't mean it's only for gluten free eaters.  I know the whole idea of a loaf of bread made only of seeds and nuts seems a bit daunting or heavy but it's delicious, nutritious, full of flavour, and WAY more interesting than a slice of toast.  The recipe comes from my favourite vegetarian blogger, Sarah at  She calls it "The Life-Changing Loaf of Bread," and she's certainly not wrong.

1 cup sunflower seeds, ½ cup flax seeds, ½ cup raw almonds, 1 ½ cups rolled oats, 2 Tbsp. chia seeds, 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) 1 tsp. fine grain sea salt, 1 Tbsp. maple syrup, 3 Tbsp. melted coconut oil,  1 ½ cups water
In a 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 overnight. 
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 (or on a pan if it's too crumbly) and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (important that it cools!).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

I put a slice in the toaster and top it with raw honey.  Delicious snack.
bon appétit