May 10, 2019
This is one of my go-to breakfast foods. It is a gluten-free, no knead loaf of bread, packed with omega 3 fatty acids, fibre, zinc, and magnesium. The recipe below is an adaption of the original, created by the talented Sarah Britton from the blog, My New Roots.
This bread is equally good toasted or un-toasted, try it topped with: scrambled eggs, sliced tomatoes, nut butter, avocado, or with organic butter.
Makes one loaf
Ingredients
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup flax seeds
½ cup walnuts
2 cups oats
2 tbsp chia seeds
4 tbsp flax meal
4 tbsp psyllium seed husks
1 tbsp fine grain sea salt
1 tbsp honey
3 tbsp melted coconut oil or ghee
1 ¾ cups water
Method
In a loaf pan combine all dry ingredients, stirring well.
Melt honey and coconut oil together in a pan over a low heat.
Combine melted, honey, coconut oil and water, whisk to combine.
Add the liquids to the dry ingredients directly in the loaf tin.Mix very well and ensure all mixture is soaked through. If the mix becomes too thick add an extra few tablespoons of water.
Smooth mixture with the back of a spoon, and leave to sit for 2 hours or over night.
Preheat oven to 180°C.
Place loaf tin in the middle of the oven, and bake for 30 minutes.
Remove loaf from oven, tun the loaf onto a wire rack, and return to oven for 25-30 minutes.
Bread is finished when if sounds hollow when tapped.
Let cool completely before slicing.
Store in an airtight container for 4-5 days.
This bread can be frozen, simply slice before freezing.
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