GET A HEALTHY START WITH“LIFE-CHANGING BREAD”
Now that the calendar has flipped to the new year, many of us will be making promises to “eat clean” or “eat healthier” or something along those lines. This bread fits the bill; vegan (if using coconut oil), gluten-free, high-pro, high fiber. Usually food with all of those qualities (especially all wrapped up into one) won’t exactly be yummy. But I’m guessing that’s why this bread was given its name.
It’s unusually good for something so healthy.
If you’re a fan of Norwegian Crispbread, you’ll love this bread. If “hearty, dense, and earthy” sound good to you, you’ll love this bread.
If not, you may not like this bread. I love it, but my family doesn’t.
The recipe is simple but you may need to grab a few things--a silicone loaf pan, a bunch of nuts, seeds and grains, and psyllium husks or powder.
Let’s get to the recipe, courtesy of Sarah Britton of My New Roots.
INGREDIENTS
1 cup sunflower seed kernels
1/2 cup flax seeds
1/2 cup hazelnuts or almonds
1 1/2 cups gluten-free rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
1 tablespoon maple syrup
3 tablespoons melted coconut oil or ghee
1 1/2 cups water
*see my notes regarding substitutions
**hyperlinked items are the exact items I use from Amazon. They’re affiliate links; meaning I may earn a small commission if you click on the link and make a purchase
DIRECTIONS
Combine the dry ingredients in a mixing bowl.
Melt the ghee and whisk together with the maple syrup and water.
Pour the ghee/syrup/water mixture into the dry ingredients and mix well. Pack the mixture into a silicone loaf pan and use the back of a spoon to smooth out the top.
Let sit on the countertop for at least two hours.
After two hours or more, preheat the oven to 350 degrees.
Pull out the edges of the pan; the dough should retain its shape. This is just a test to check if the dough is ready...keep the dough in the pan.
Bake on the center rack at 350 degrees for 20 minutes.
Remove the bread from the pan, turn it upside down and bake it directly on the oven rack for an additional 30-40 minutes.
The bread will feel rock-solid. My husband calls it a “brick”, but don’t worry, it’s all good!
Cool completely, slice, and enjoy.
After mixing all of the ingredients and placing it in the pan, smooth out the top with a spoon and let it sit out.
Notes
This recipe works well with any combination of nuts and seeds. I’ve used pumpkin seeds (pepitas), walnuts, almonds, pecans, and sunflower seeds, in various combinations.
You can sub in your own combination of nuts and seeds, as long as the sum total is equal to the amount called for in the recipe.
For example, in this last batch, I used:
1/2 cup sunflower seed kernels
1/2 cup sliced almonds
1/2 cup pecans
(this totals 1 1/2 cups, which is called for in the recipe)
I use psyllium husk powder (not the actual husks). This ingredient (either the husks or powder) cannot be subbed out.
I use ghee over coconut oil.
This bread is yummy toasted, with butter, cream cheese, or topped with avocado and a pinch of sea salt!
