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The Life-Changing Loaf of Bread

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bread

The Life-Changing Loaf of Bread uses whole grains, nuts, and seeds. It is high in plant protein. It is incredibly high in fiber. It is gluten-free and vegan. It’s compatible with Elimination and Paleo diets. Everything gets soaked for optimal nutrition and digestion. What could the catch be?

Nothing! This bread is delicious. And it’s actually good for you. This is one recipe you want to have in your back pocket, and bring out regularly.

If you need it Paleo-ized, you can do that by using 1/2 cup shredded, unsweetened coconut and 1 cup of almond flour instead of the 1 1/2 cups of oats. Thanks to Cleanse Your Life for this tip!

This recipe originally appeared on My New Roots.

Source – Dr. Kara Fitzgerald

bread

The Life-Changing Loaf of Bread

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Course Snacks

Ingredients
  

  • 1 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1/2 cup hazelnuts or almonds
  • 1 1/2 cups rolled oats Choose gluten-free oats as needed
  • 2 tbsp chia seeds
  • 4 tbsp psyllium seed husks or 3 Tbsp. if using psyllium husk powder
  • 1 tsp fine grain sea salt add ½ tsp. if using coarse salt
  • 1 tbsp maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 tbsp melted coconut oil or ghee
  • 1 1/2 cups water

Instructions
 

  • In a flexible, silicon loaf pan 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 it.
  • 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 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
  • Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease.   The information in this article is not intended to replace any recommendations or relationship with your physician.  Please review references sited at end of article for scientific support of any claims made.

Category: RecipesBy Dr. Jill C. Carnahan, MD, ABIHM, IFMCPFebruary 26, 201921 Comments
Tags: allergiesbreadelimination dietfood allergiespaleo
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Author: Dr. Jill C. Carnahan, MD, ABIHM, IFMCP

https://www.jillcarnahan.com/

Dr. Jill is Your Functional Medicine Expert! She uses functional medicine to help you find answers to the cause of your illness and addresses the biochemical imbalances that may be making you feel ill. She'll help you search for underlying triggers contributing to your illness through cutting edge lab testing and tailor the intervention to your specific needs as an individual. She may use diet, supplements, lifestyle changes or medication to treat your illness but will seek the most gentle way to help your body restore balance along with the least invasive treatment possible. Dr. Jill is a functional medicine expert consultant and treats environmental and mold-related illness as well

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21 Comments

  1. valgerdur magnúsdóttir says:
    February 27, 2019 at 2:59 pm

    Can I use somthing else than psyllium í have akut allergy for it. ( Rast is very high 3/3 )

    Reply
    • Jill Carnahan, MD says:
      February 27, 2019 at 7:59 pm

      you can use flax seed or ground chia seed

      Reply
      • Teri says:
        February 28, 2019 at 5:49 pm

        Can the flax seeds be ground and the hazelnuts be chopped?

        Reply
        • Jill Carnahan, MD says:
          February 28, 2019 at 9:59 pm

          yes

          Reply
  2. Stacey I says:
    February 28, 2019 at 7:33 am

    I am allergic to sunflower seeds. What else can I use?

    Reply
    • Jill Carnahan, MD says:
      February 28, 2019 at 9:56 pm

      you might try sesame, pumpkin, or watermelon seeds

      Reply
  3. Lynn Wilson says:
    February 28, 2019 at 8:22 am

    Can I use honey rather than syrup?

    Reply
    • Jill Carnahan, MD says:
      February 28, 2019 at 9:56 pm

      yes, absolutely

      Reply
  4. L says:
    April 18, 2019 at 1:18 pm

    Need an alternate for the oats.

    Reply
    • Jill Carnahan, MD says:
      April 18, 2019 at 10:21 pm

      you can use anything you like that is allowed, perhaps another gluten-free grain?

      Reply
      • Michelle says:
        April 27, 2019 at 4:29 pm

        Try organic spelt

        Reply
  5. Margarete Palmer says:
    July 2, 2019 at 5:24 pm

    I am not familiar with flexible silicon bake ware.
    So – am I understanding correctly that I am to bake the bread in an silicon dish?
    Is there any other kind of baking pan that I can use instead?

    Reply
    • Jill Carnahan, MD says:
      March 10, 2020 at 4:32 pm

      Hi Margarete – you may also use glass or ceramic bakeware

      Reply
  6. Lucy says:
    July 4, 2019 at 12:42 pm

    Should the seeds and nuts be soaked prior to mixing, if so, how long to soak in what amount of water?

    Reply
    • Jill Carnahan, MD says:
      July 4, 2019 at 8:07 pm

      There is a complete guide to soaking nuts and seeds online if you do a search 😊

      Reply
  7. Lucy says:
    July 5, 2019 at 10:24 am

    Is there a need to soak or not soak prior to making this recipe

    Reply
  8. Mally says:
    December 19, 2019 at 3:12 pm

    I’d like to bake as approximately 4×6 mini loaves. Do I bake at same 350 F?
    And for the first bake, how many minutes? And for the final bake? Thank you, Mally

    Reply
    • Jill Carnahan, MD says:
      December 21, 2019 at 8:58 pm

      watch for slight browning on top and take the out of oven at that time. I suspect time will be slightly shorty with several mini loaves instead of 1 large loaf

      Reply
  9. Piertra says:
    July 10, 2020 at 8:08 pm

    Hi Jill,
    Just stumbled across your site and love this recipe. Can you suggest toppings that would go nicely with this bread that are also good for gut health?

    Reply
    • Jill Carnahan, MD says:
      July 11, 2020 at 5:37 pm

      Hi Pietra
      Avocado or alternative nut butter would be delicious
      warmly
      Dr. Jill

      Reply
  10. Marina says:
    November 4, 2022 at 5:50 pm

    Doesn’t cooking degrade oils in the nuts & seeds?

    Reply

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