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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
Ingredients¼ cup sunflower seeds¼ cup pumpkin seeds¼ cup flax seeds½ cup walnuts2 cups oats2 tbsp chia seeds4 tbsp flax meal4 tbsp psyllium seed husks1 tbsp fine grain sea salt1 tbsp honey3 tbsp melted coconut oil or ghee1 ¾ cups water
MethodIn 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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