There’s an episode of Sex and the City where Miranda swears off guys and becomes addicted to cake. There’s a scene where she then throws the remaining cake in the bin, only to fish it back out a minute later. I’m pretty sure I am becoming just as addicted to baking and blogging as she was with that cake!!
This recipe is adapted from the lovely post on my new roots. Her blog is located in my blog roll. Check her out!
Filled with nuts and seeds as well as my favourite psyllium husks, this bread is delicious and SO nutritious. You can eat this with either sweet or savoury toppings. I had two slices straight out of the oven with avocado and hummus.
Enjoy this for breakfast, lunch or dinner. DELISH!
I could eat this bread all day, everyday. In fact, I think I will! It’s easy to make and can be stored in the fridge or freezer. I made the mistake of storing the first batch in an air tight container on the bench, went to cut myself a slice a few days later and was shocked to find that it was covered in fuzz. Mmmm mouldy bread. Dammit!
So into the fridge it goes… If you intend on freezing it – slice it up first!
The bits and pieces
2/3 C sunflower seeds
1/3 C pepitas
1/4 C almond meal
1 tbsp rice malt syrup
1/2 C flax meal
2 tbsp cia seeds
1 1/2 C rolled oats
3 tbsp psyllium husks
1 tsp salt
3 tbsp coconut oil, melted
1 1/2 C water
In a large loaf tin add dry ingredients and mix well.
In a mixing bowl, combine water, rice malt syrup and coconut oil stirring until ingredients have combined.
Pour this over dry mixture and stir well until you have a nice thick “dough”. Using the back of a spoon, smooth over the top and leave sit on bench for at least 2 hours. Longer if you can!
About 20 minutes before dough is ready, pre-heat oven to 175°C.
Using a spoon, pull dough away from tin to check if it’s ready. It should come away from the tin if it has been left long enough.
Place bread in oven and cook for 20 minutes before removing. Turn the oven down to 150°C, remove bread from loaf tin and place onto middle oven rack. Cook for another 30-40 minutes.
Remove bread from the oven and let cool for 5-10 minutes before slicing and serving with whatever toppings your heart desires! This would be great with ricotta and raspberries, tahini or some nice goats cheese.
Remember to store this in the fridge or freezer.