The Life-Changing Bread absolutely lives up to its promise. It’s flourless afterall! Plus it has psyllium in it. This is what you get when your appetite crosses a recipe you wish you had invented. Life Changing. This is the one. Not to mention that the bread itself will have you rethinking the very concept and healthiness of bread. Normally bread is made from flour, but this need not be the case. I love how this flourless recipe uses psyllium seed husks and chia to hold it together. Even if you have nut sensitivities, you can substute extra sunflower seeds or add pumpkin seeds instead of the nuts. It also has a vegan option. Heaven sent!
The Life-Changing Bread (Flourless)
makes 1 life-changing loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Directions for making the Life-Changing Bread (Flourless):
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 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 it.
2. Preheat oven to 350°F / 175°C.
3. 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 30-40 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 five days. Freezes well too – slice before freezing for quick and easy toast!
I grabbed this recipe from http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/