Let’s talk bread. Wonderfully nutty and seed-studded bread. The type of bread that requires no rising, no sifting, no kneading. Because, fabulous toast is something that deserves more attention. If you take a peek at the ingredient list, you’ll find a long list of super-foods (almonds, chia seeds, flax, and so forth) and they aren’t bogged down by refined flours. If you’ve ever felt like you wanted a healthier base for your morning dose of honey or jam, you’ve totally found it. It produces such hearty, satisfying slices that your morning toast will never be the same.
A special note, this bread is made with psyllium husks as the binding material. Fret not if they aren’t already on your pantry shelf (which, they very well might not be – they certainly weren’t on my shelf either.) Before you shy away from the recipe, though, I highly recommend seeking out psyllium. It’s super cheap, and you can find it at your local health food store [most likely in the bulk section for ultra-cheap] or easily buy it online. Psyllium is critical to the success of this recipe because it will ensure that the bread binds together correctly, and it can’t be substituted. But it’s very much worth it. I like making this recipe the night before, stirring the ingredients together, letting the mixture sit on the counter top overnight, and then baking the following morning. It’s also a great way to use up a few hodgepodge bags of nuts and seeds that you have sitting around. It’s just so positively easy and delicious, you’ll never look back.
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nut and seed bread
Prepare yourselves for a wonderfully hearty bread, packed with protein and fiber. The best part? It’s flour-free. For those with a gluten intolerance or those simply looking to reduce their refined flour intake, this is a remarkable bread recipe that is right up your alley. Just take a look at the ingredient list! Importantly, the psyllium husks are the backbone of the recipe, so although they may not already be in your pantry, I suggest making a trip to your local health food store or buying them online. [Fret not, they are super affordable.]
My favorite way to serve this bread is toast in the mornings, underneath a world of various toppings [avocado, jam, honey, whatever strikes your fancy.]
Makes 1 loaf of bread
Adapted from My New Roots
1 cup / 135g sunflower or pumpkin seeds, or a mixture of both
½ cup / 90g whole flax seeds [if using ground flax, increase the water a bit to compensate]
2 tablespoons chia seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
4 tablespoons psyllium seed husks (3 Tbsp. if using psyllium husk powder) [important, can not substitute]
1 teaspoon fine grain sea salt (add ½ tsp. if using coarse salt)
3 tablespoons melted coconut oil
1 tablespoon maple syrup or honey
1 ½ cups / 350ml water
Line a non-stick loaf pan [or flexible silicon pan] with parchment paper, or mist/grease thoroughly with olive or coconut oil. Add all dry ingredients [all seeds, oats, psyllium, and salt]. In a small glass measuring cup, stir together the melted coconut oil, maple syrup/honey, and water. Pour the liquid ingredients into the mixed dry ingredients, and stir until the ingredients form a very thick, well-mixed, and well-soaked, dough. [Note, if the mixture is too thick to stir at this point, add a tablespoon or two of water until it becomes more manageable.] Smooth the top of the mixture and gently press the edges away from the sides of the pan.
Cover the loaf pan with a clean kitchen towel and let it rest on the counter top for a minimum of two hours, but ideally, overnight. [This will ensure the loaf is properly soaked and your bread won't fall apart.]
Preheat the oven to 350°F / 175°C. Transfer the pan to the oven onto the middle rack and bake for 20 minutes. Carefully remove the bread from the pan, place it upside down directly on the rack and bake for another 30-40 minutes, or until well browned. You can test its readiness by rapping a finger against it; the loaf should sound hollow once it is completely cooked. Important: let the bread cool completely before slicing. This is critical because the bread may crumble apart if it is sliced before completely cooled.
Toast and serve with your favorite toppings: sliced/mashed avocado and spice, jam, honey… get creative.
Store the bread in a air-tight container for up to five days.
Tip: I slice the entire loaf [after it's completely cooled, of course] and then place it in the freezer. I toast individual slices directly from the freezer, and they turn out beautifully.
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