Nut and Seed Bread – GF, DF, Vegan

Lately I haven’t been getting a huge amount of fibre in my diet – due to lack of time, poor organisation skills…poor excuses really – and that combined with following a fairly low-carbohyrdate, high fat diet, I was really craving BREAD! Now, I’ve never had an issue with eating a good old loaf of gluten containing bread – I am not coealic nor have I been diagnosed with gluten intolerance – but since removing it from my diet I have noticed a few changes for the better. Regardless, it doesn’t stop me missing the stuff, and on the most part the convenience option of a quick breaky of avo on toast! That why when I came across this recipe (thanks to my most wonderful naturopath in the world! who got it from My New Roots) I was super excited to give it a go. Flourless, gluten AND dairy free bread? It looked way too easy and good to be true, and even more so that it required absolutely no kneading or magical bread maker machine. The skepticism was building…

The
The “Life Changing Loaf”

So, what makes this bread work? The secret is in the Psyllium Seed Husks. Psyllium seed husks are natures fibre (and laxative) – able to soak up over 10 x their weight in water! This is why we see it as the main ingredient in many over the counter laxatives and “cleansing kits” as it helps to absorb liquid in the large intestine, remove toxins and well…get things moving. On top of this, psyllium in the diet has been shown to decrease cholesterol, aid digestion, help control blood sugar levels and help with weight loss. What’s not to love?!

Ingredients
Ingredients

Overall, this bread is high in fibre, high in protein and a great source of healthy fatty acids. It is also suitable for those on a low-carb/sugar diet and as a plus, is vegan friendly, gluten free, dairy free and GOOD FOR YOU! You can also make it your own by using different nuts and seeds, so try out new flavour combinations and just have fun with it, because you really can’t go wrong. Ingredients:

  • 1 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1/2 cup almonds or hazelnuts
  • 1 1/2 cups rolled oats (make sure they are gluten free if needed, or substitute with quinoa flakes for a paleo option)
  • 2 Tbsp chia seeds
  • 4 Tbsp Pysllium seed husks (reduce to 3 Tbsp if using Psyllium powder)
  • 1 tsp fine grain sea salt
  • 1 Tbsp Maple Syrup or Honey (for a substitution you can use a 1/2 tsp stevia)
  • 3 Tbsp melted coconut oil
  • 1 1/2 cups water

Combine all dry ingredients in a bowl and mix well. In a separate small bowl, whisk the coconut oil, maple syrup and water together. Add this mixture to the dry ingredients and mix until everything is combined and the “dough” becomes very thick. Feel free to add little more water if the dough is not manageable. Pour into a lined loaf tin and smooth out the top with the back of a wooden spoon. Leave to rest for at least 2 hours, or leave overnight. image3 (1) Preheat the oven to 180C. Place load tin in the oven and bake for 20 minutes. Remove the loaf from the tin, turn upside down directly on the rack and bake for another 30 minutes. The bread is done when it sounds hollow when tapped. Allow to cool completely before slicing. Store the bread in a container in the fridge for up to a week, or slice and freeze for a longer keep. image4 Enjoy x

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3 thoughts on “Nut and Seed Bread – GF, DF, Vegan

  1. Pingback: Paleo Friendly Roasted Carrot Hummus |

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