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
The Life-Changing Loaf of Bread
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!
21 Comments
Can I use somthing else than psyllium í have akut allergy for it. ( Rast is very high 3/3 )
you can use flax seed or ground chia seed
Can the flax seeds be ground and the hazelnuts be chopped?
yes
I am allergic to sunflower seeds. What else can I use?
you might try sesame, pumpkin, or watermelon seeds
Can I use honey rather than syrup?
yes, absolutely
Need an alternate for the oats.
you can use anything you like that is allowed, perhaps another gluten-free grain?
Try organic spelt
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?
Hi Margarete – you may also use glass or ceramic bakeware
Should the seeds and nuts be soaked prior to mixing, if so, how long to soak in what amount of water?
There is a complete guide to soaking nuts and seeds online if you do a search 😊
Is there a need to soak or not soak prior to making this recipe
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
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
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?
Hi Pietra
Avocado or alternative nut butter would be delicious
warmly
Dr. Jill
Doesn’t cooking degrade oils in the nuts & seeds?
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