The word bread is in quotes in this title for a reason. That reason is because this is pretty much everything BUT bread: Healthy, gluten-free, dairy-free, vegan, and full of protein, fiber and good fats. I found the recipe originally on My New Roots, and then on The Coveteur, so finally decided to make it. Fortunately, I had literally every ingredient on my shelf already (it really is that simple), so it was a no brainer. 10 ingredients - that's it. You also really dirty only one dish total in making this recipe. The bread is mixed and baked in the same container. Could it get any more simple?
The most important ingredient in this recipe is psyllium husk, which acts as the main binding agent. It also provides a major source of fiber - I even add it to smoothies! Psyllium has literally zero taste, so it's a great idea to add it to bread. The rest of the ingredients are mainly nuts and seeds, which you can sub out if you have preferences or allergies. This tastes absolutely wonderful sliced and toasted (it toasts well), with mashed avocado and a fried egg on top - that is by far my favorite way to eat it. I'd recommend only eating one to two slices at a time though because it is quite calorie dense, although they are all good calories.
There are a couple things to note about this "bread" before you decide to dive head first into making it. One, it really doesn't taste like normal bread. It has a nutty flavor with a crunchy texture. Two, you need to let it sit for a while before baking (I recommend overnight), so plan ahead if you want it for something special.
Ingredients:
- 1 cup sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup almonds or hazelnuts
- 1 1/2 cup rolled oats
- 2 tbsp chia seeds
- 4 tbsp psyllium husks (or 3 tbsp psyllium husk powder)
- 1 tsp fine grain sea salt
- 1 tbsp maple syrup
- 3 tbsp melted coconut oil or ghee
- 1 1/2 cups water
Directions:
- In a flexible loaf pan (I used this one), combine all dry ingredients, mixing well.
- Whisk maple syrup, melted oil, and water together in a bowl. Add to dry ingredients and mix again until dough becomes very thick.
- Smooth out the top with the back of a spoon, and let it sit on the counter for 2 hours to all day or overnight (I did overnight). You'll know the dough is ready to go when it keeps its shape even when you pull the sides of the loaf pan away from it.
- Preheat over to 350 degrees F.
- Place the loaf pan in the middle of the over and bake for 20 minutes. Remove the bread from the loaf plan, put it upside down directly in the over, and bake for another 30 to 40 minutes. You'll know it's ready when it sounds hollow when tapped.
- Let cool completely before slicing or doing anything with it (super important!).
