This bread is for everyone but if you are gluten-free or gluten-reduced, like I am... I try but I cheat frequently, this is for you. Fresh bread, especially ciabatta, any sourdough loaf, croissants, danish swirls are my weakness..oh my..I can't talk about it..I want one instantly!
A friend I value and hold in high esteem, my Naturopath Rosaria Nithart (based in Sydney), who has a passion for children's health, recommended this recipe to me.
The recipe is originally from My New Roots by Sarah Britton. It took me a few weeks to make it and then when I did, I ate the whole loaf...almost! Then felt darned disspointed that I didn't make it sooner. It's nutty, moist and seedy and wholesome, ideal for regulating your blood sugar and appetite controlling if you are not me! It's out of this world delicious with butter and jam, butter and a drizzle of honey.. butter and cheese or just cheese, whatever you fancy on bread! And GREAT toasted, to have with soup - this is all you'll need for dinner!
Makes 1 Loaf
1 cup / 135 g sunflower seeds
1/2 cup / 90 g flax seeds
1/2 cup /65 g hazelnuts or almonds
1 1/2 cups / 145 g rolled oats (contains far less gluten than wheat)
2 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoons, if using psyllium husk powder)
1 tsp find grain sea salt (add 1/2 tsp if using coarse salt)
1 tablespoon maple syrup (or sugar-free diets, use a pinch of stevia)
3 tablespoons melted coconut oil or ghee
1 1/2 cups 350ml water
Store bread in a tightly sealed container for upto five days. Freezes well too - slice before freezing for quick and easy toast.