The Life-Changing Loaf of Bread

By: My New Roots

I first learned of this gluten free/vegan bread during a cleanse I did a five years ago. Then, my sweet friend, Lindsey reintroduced it to me again during a playdate when she served it to all the children. It was a hit! It is full of nutrients and can be a great snack, or even an alternative to bread if you are gluten free. This is also super easy to make with the kids.

1 cup sunflower seeds

1/2 cup flax seeds

1/2 cup hazelnuts or almonds

1 1/2 cup gluten free rolled oats

2 Tbsp. chia seeds

4 Tbsp. psyllium seed husks (3 Tbsp. if using 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

Method:

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil 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 dough is too thick to stir, add a little water). Smooth out the top with the back of a spoon. Let it sit out on the counter for at least 2 hours or all day/overnight. To ensure the dough is ready, it should retain its shape even when you pull the side of the loaf pan away from it.

2. Preheat oven to 350 degrees F.

3. Place the 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 in a tightly sealed container for up to 5 days. It freezes well too-slice before freezing for quick and easy toast!