The “Life-Changing” Loaf of Bread (“My New Roots”)
seed and nut loaf bound with psyllium and chia
Ingredients
- 135 g sunflower seeds
- 90 g flax seeds
- 65 g hazelnuts
- 145 g rolled oats
- 24 g chia seeds
- 20 g psyllium husk
- 6 g salt
- 20 g maple syrup
- 42 g coconut oil
- 350 g water
Method
- 1. Combine the sunflower seeds, flax seeds, hazelnuts, oats, chia, psyllium, and salt in a flexible silicone loaf pan. 2. Whisk the water, maple syrup, and melted coconut oil, then stir into the dry mix until fully soaked and very thick; add a splash more water if it won't come together. Smooth the top. 3. Let sit on the counter at least 2 h, or all day or overnight, until the dough holds its shape when you pull the pan sides away from it. 4. Heat the oven to 350°F / 180°C and bake on the middle rack 20 min. 5. Turn the loaf out, set it upside down directly on the rack, and bake 30–40 min more, until it sounds hollow when tapped. Cool completely before slicing.
Notes
Keeps up to 5 days in a sealed container. Slice before freezing for quick toast.
Source and attribution
Sarah Britton, My New Roots