For any bread addicts who try not to eat too much to maintain a healthy weight or to avoid gluten, we think this little recipe might just change your life.
Brought to you by one of the coolest foodie sites on the planet,
Food52 (we're officially obsessed with their recipes), it's bread, but not as you know it.
The ingredients are wholegrain, gluten-free, no-knead, no-mess, but it's not no-taste. Promise. Gluten avoiders will love the use of psyllium husks, a more natural alternative to baking with binders that aren't kind to tums.
According to the experts over at
Food52, "You can mix it together faster than most quick breads, and it has a whole lot more substance than a muffin or scone."
Makes 1 loaf
Ingredients
1 cup (135 grams) sunflower seed kernels (not in the shell)
90 grams flax seeds
65 grams hazelnuts or almonds
145 grams rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
2 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
3 tablespoons melted coconut oil
350 mls water
Method
In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, 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 the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). 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. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment. Preheat oven to 350° F/175° C. 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 to 40 minutes. Bread is done when it sounds hollow when tapped.
Let cool completely before slicing. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
We are hooked. Spread it with almond butter, some avocado or hummus. Delish.
