Saturday, 13 June 2015

Flourless Bread


1 cup sunflower seeds
½ cup  flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 or 3 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (last time I used 1 Tbl + 1 egg)
1 tsp. fine grain sea salt
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil or butter
1 ½ cups water


1. Combine all dry ingredients in a bowl, stirring well. Whisk maple syrup, oil / melted butter 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). Put into a greased bread tin and 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. (I left it all day) and baked it in the evening.

2. Preheat oven to 180°C.

3. 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).

4. Store bread for up to five days. Freezes well too – slice before freezing for quick and easy toast!

The basis of this recipe and the photo came to me from a friend of a friend via My New Roots website. It is very delicious and surprisingly bread-like!