LIFE-CHANGING LOAF OF BREAD

The Life-Changing Loaf of Bread

This is indeed a life-changing loaf of bread. So simple, so nutritious and so moreish. I couldn't believe it the first time I made it and sunk my teeth into it. Though it's very nutty and looks like it will be hard and crispy, it's actually still soft and gooey on the inside with a crispy crust just like bread should be. Makes the best toast ever and keeps you fuelled for the day! It's an oh-so simple, no knead, no mess, gluten-free, wholefood bread that is full of nuts and seeds, truly bursting with nutrition, full of protein and just the best thing since sliced bread (literally!)

Recipe adapted from Sarah Britton's My New Roots

The Life-Changing Loaf of Bread

keto, gluten free, dairy free, vegan, sugar free

Makes 1 loaf

Ingredients:
Dry Ingredients:

• 80g ground almonds

• 30g coconut flour

• 135g sunflower seeds

• 90g whole flax seeds

• 3 tbsp psyllium husk powder

• 2 tbsp chia seeds

• 1 tsp fine grain sea salt (add ½ tsp. if using coarse salt)

Wet Ingredients:

• 3 tbsp olive oil or melted coconut oil, butter or ghee

• 350ml (1.5 cups) fresh filtered water

Instructions:

1. Preheat oven to 180°C.

2. In a loaf pan (ideally, silicone), weigh out all dry ingredients straight into the loaf pan, stirring well.

3. Add the wet ingredients to the dry ingredients and mix very well until everything is completely soaked and dough becomes 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.

4. Let sit out on the counter for a few hours, or even overnight, for all ingredients to absorb wet ingredients (however this step is not necessary if you're in a hurry, it still works!)

5. Place loaf pan in the oven on the middle rack, and bake for 30 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 40-50 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

6. Store bread in a tightly sealed container for up to a week. Freezes well too – slice before freezing for quick and easy toast!

Optional: Feel free to flavour this bread with your favourite herbs such as basil, thyme or oregano or even adding whole nuts like almonds or walnuts. My favourite is adding 2 tbsp of dried seaweed to the dry ingredients for a beautiful pain de la mer.