Life Changing Bread (Paleo, GF, DF, Ve)

#bread #paleo #glutenfree #dairyfree #vegan

When I first stumbled across this recipe for bread that claimed to be "life changing", I'll admit I was dubious at best. But after having tried and tested it, I can confirm that it does indeed live up to its name.

Now bread is not usually the first thing that comes to mind when you're talking about health (although I've come along way and firmly believe everything in moderation) but this is a very special bread that is almost not even a bread at all. It made up almost completely of nuts, seeds, and pseudo-grains; which means its healthy enough to not have to worry about moderation. This is your perfect vessel for spreading your daily avo, guilt free and still allowing for that crusty sourdough as your Sunday treat.

Packed full of protein and healthy fibre theres not a rising agent or artificial gum in sight. This bread is also left to soak overnight, which makes it ideal for digestion.

I was also blown away by how easy this was. Literally chuck everything into a bowl. Mix. Let it sit. Bake. Aaaaaaaaaaand thats it.

Original recipe/inspiration can be found here at mynewroots.org but I've adjusted to make it completely paleo and grain free.

Life Changing Bread

paleo, gluten free, dairy free, vegan

prep time: 15 MINUTES + OVERNIGHT SOAK

cook time: 50 MINUTES

total time: 13 HOURS

INGREDIENTS

• 135g sunflower seeds

• 90g flax seeds (the whole seeds not milled)

• 65g almonds

• 145g quinoa flakes

• 2 tbsp chia seeds

• 4 tbsp psyllium husks

• 1 tsp salt

• 1 tbsp maple syrup

• 3 tbsp coconut oil

• 1 1/2 cups/350mL water

INSTRUCTIONS

1. Add sunflower seeds, flax seeds, almonds, quinoa flakes, chia, psyllium husk, and salt to a large mixing bowl and combine well.

2. In a seperate bowl, combine coconut oil and maple syrup. Mix this through the dry ingredients.

3. Add in water half a cup at a time until mixture is the ideal consistency (soaked and dough-like).

4. Pour into your loaf tray and smooth into shape. Cover, and allow to rest overnight. Loaf is ready to bake when it retains its shape despite loaf pan being pulled away.

5. Preheat oven to 180 degrees Celsius and bake for 20 minutes. Remove bread from loaf pan and place upside down on rack for a further 40-50 minutes. Bread is done when it sounds hollow when tapped.

6. Allow to cool completely before slicing and enjoying. Stores in a sealed container

at room temperature for 5-6 days, or can be sliced and frozen. Enjoy as either bread or as toast.