One slice of plain, one slice of dried blueberry.
I found the recipe for this bread on another site to which I have lost the link, and I’m not sure who the original author was, otherwise I would gladly credit! I have modified it a bit, and give possible variations at the bottom (or in the recipe itself for a few items). The original claim was that this bread would change your life. Well, I don’t know about that, but I do make it every week now and also bake it for a friend who’s hooked on it as well. Literally everyone who has tried this bread loves it and has asked for the recipe.
It’s gluten and sugar free, yeast free, loaded with minerals, omega essential fats, and fiber; tastes just fantastically good especially toasted and with a bit of jam, honey, nut butter olive oil or (on the plain or savory version) any kind of regular sandwich filling (vegan mayo and avocado and sprouts anyone?).
It keeps well out of the fridge for a few days, in the fridge for 5-6 days and you can slice, wrap in plastic or aluminum foil and freeze it for at least a month. That way you never have to be without. It’s a snap to make once you have all the ingredients (so so easy). Two or three slices in the morning keep me going for hours. And finally, if you have trouble with regularity/constipation, this bread is the solution. Detoxing action never tasted this good!
Basic Recipe (The original ingredients are always listed first).
Yield = 1 x Nut/Seed loaf about 9×5 inch bread size/12-14 slices but I’ve made it in a European cake-style pan as well, and a slightly bigger loaf pan and that works fine too. I usually double or triple the recipe to save my energy and the electricity of baking single loaves.
1 cup/135 gr. raw sunflower seeds (or combination sunflower, pumpkin, sesame)
1/2 cup/90 gr. flax seeds
2 Tbs. Chia seeds
4 Tbs. Psyllium seed husks
1/2 cup/65 gr. raw nuts (almond, hazel, cashew, walnut, etc.)
1 1/2 cups/145 gr. rolled oats – certified gluten free if it’s an issue for you OR combination of oats, amaranth, buckwheat, quinoa, millet flakes
1-2 tsp. unrefined fine sea or Celtic salt (to taste)
*1- 4 Tbs. maple syrup, Arenga palm sugar, honey or a few drops of stevia, or other preferred sweetener
3 Tbs. melted coconut oil, butter or ghee, or nut oil
1 1/2- 1 3/4 cups/ 350-400 ml water/other liquid such as fruit juice/broth
The original recipe calls for using flexible silicon loaf pan molds, but I don’t use silicon so I just do it in a regular bread/loaf pan. I strongly recommend greasing the pan & putting a layer of baking paper in, at least halfway up the sides. This makes it much easier to lift the bread out partway through the baking! If you use silicon you don’t need grease or wax paper.
Optional Step: Coursely grind the nuts and seeds in a food processor. This gives the bread a finer texture, but some prefer the chunkiness of whole nuts and seeds. Try it both ways and see which you prefer.
Mix all the dry ingredients thoroughly in a large bowl. Whisk the wet ingredients together in another bowl, then pour over the dry and stir together well. If “dough” is too heavy or thick to stir add more liquid until it’s manageable. Consistency will be like wet/sloppy bread or cookie dough.
Pour it into the prepared bread pan and smooth out the top.
Let it sit for at least 2 hours, but can be as long as overnight. When you can lift the loaf slightly out of the pan and it still holds its shape it’s ready to bake.
(Pre)Heat oven to 175º C/ 350º F
Bake 20 minutes on the middle rack of oven. Remove bread from pan after 20 minutes, and place upside-down, either directly on the rack or (if there are loose nuts/seeds falling off) on a stone or metal baking sheet. Bake an additional 30-50 minutes, until bread sounds hollow when you tap on the bottom. Let cool completely before slicing (otherwise it falls apart).
* A note about sweeteners: it really depends on your taste and dietary restrictions. You can opt for completely sweetener free, although the bread will be a bit more bland. Arenga palm sugar, maple syrup, succannat, date syrup, moalsses, stevia, and Rapadura are all
considered as good as sugar-free because they do not spike your blood sugar the way refined sugar does. Honey is also ok for most people except diabetics, people with candida issues and vegans. I do not recommend agave syrup, which is promoted as a health product but is actually a refined product and has nasty long-term effects on the body. Experiment and see which sweeteners give the most pleasing effect for you. For savory bread skip the sweetener altogether and use a bit of extra salt or herbal seasoning.
** A note about ingredients and variations: this recipe is so versatile! It can accommodate variations in amounts and types of ingredients up to 20% or so and the creative options are almost endless. Below I’m listing all kinds of things you could try once you’ve got the basic recipe down. Some of them I’ve tried myself and others still waiting to try but I’ve never had a bad loaf yet. Try:
-dried unsweetened fruits like blueberries, cherries, cranberries, apricots, dates, pineapple,
-fresh fruits: banana, berries, apple chunks or sauce
-dried shredded coconut
-fresh or dried orange or lemon peel
-unsweetened cocoa powder or sugar-free chocolate chunks
-spices: cinnamon, cardamom, clove, ginger
-fruit juice concentrate as part of the liquid (works well with dried fruit)
-coconut milk (as part of liquid)
-olive oil instead of other fat
-fresh or dried herbs
-sweet potato or pumpkin pieces
-chunks of peppers, onion, scallions, shallots
-steamed chunks of broccoli
-finely chopped spinach or kale
You can use all seeds if you have a nut allergy but all nuts instead of seeds will probably not work too well.
You can make the bread vegan.
You MUST use the psyllium husks as it’s what holds the bread together. Order online if you can’t find it locally. If you use whole psyllium seed you’ll get less fiber and will need to adjust the liquids as it absorbs water differently. It’s better to use the ground up HUSKS.
You can use flax instead of chia.
If you use ground flax seeds instead of whole add a bit more water (like 1/4 cup).
Same if you use quinoa, amaranth, millet, or buckwheat flakes as they absorb more water than oats.
It’s hard to mess this bread up: if there’s too much liquid it will just take longer to bake, if there’s too little it will be a bit crumbly but still taste awesome. I slice mine and toast it in the toaster oven so the inside is also a bit crunchy, or pan grill it with olive oil, coconut oil or butter and then put sugar-free jam or honey on it, goat cheese, nut butter, or eat it plain!
Feedback, favorite combinations, new ideas welcome!