The Life-Changing Loaf Of Bread
Huge Thank You to Sarah Britton of My New Roots for sharing this recipe. I developed psoriasis three years ago upon the decision of moving to Portland OR. I lean into healing by way of food first. Alongside the inner work of meditation and journalling, I dove headfirst into finding food triggers for psoriasis, and of course gluten is one of them. THIS bread became my morning staple. Besides the fact that it's delicious, it is high in protein and fiber to sustain your energy and support your colon. If you are looking for an actually great tasting gluten free bread, this is the o
Ingredients
1 cup sunflower seed (not in the shell)
1/2 cup flax seeds
1/2 cup hazelnuts or almonds
1 1/2 cups rolled oats (if making gluten-free, make sure to get certified gluten-free 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 (for sugar-free diets, use a pinch of stevia)
3 tablespoons melted coconut oil or ghee
1 1/2 cups water
Recipe
In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, 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 for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
Preheat oven to 350° F / 175° C.
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 and bake for another 30 to 40 minutes. Bread is done when it sounds hollow when tapped.
Let cool completely before slicing.
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!