How is your breakfast game? Are you happy with the daily grind of your morning sustenance making? How about kicking it up a notch? Maybe you’d like a morning recipe or afternoon snack that will impress friends and family. Wait no longer.
As I was looking online for a sourdough recipe, I came across what claimed to be a “life-changing” loaf of bread. Intriguing to say the least. This bread recipe has no flour, is gluten-free, full of nuts and oats, and is held together with psyllium husk. Interesting!
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I made it right away and was pleasantly satisfied. Not sure if it has changed my life, but it has become a regular part of my diet and has joined me in impressing my friends and family, with whom I shared this wholesome goodness.
I’d say it’s just short of a showstopper. The finished bread is rich and hardy and feels like it came straight from grandma’s kitchen. It’ll warm and comfort you like the arms of a loved one. It looks beautiful, too.
The ingredients are full of goodness, and not only that, but you can mix and match them to make your own unique combination of crunchy nourishment. The original recipe calls for rolled oats, which are excellent for lowering cholesterol and adding fiber to the diet.
If you wanted to substitute another cereal grain, go for it. You may just need to adjust the amount of liquid in the recipe. The suggested nuts and seeds may also be changed according to what’s on hand or your tastes. Add the sweetener in the recipe or not. Add dried fruit or not.
Easy! I used avocado oil instead of coconut oil or butter and added dried cherries and dried figs. I omitted the maple syrup and with the added fruit the flavor was perfectly sweet.
The only thing you need to keep the same in the recipe is the psyllium husk, as it holds the loaf together. I keep making it over and over and love each loaf more and more. If you are in a hurry to make this bread, use warm water instead and the psyllium husk will set more quickly, thus you can get it in the oven right away.
Right after taking it out of the oven, let it cool, cut it up into slices and freeze (what you don’t eat right away). You can grab a slice or two in the morning, put it in the toaster and top with your favorite topping for a tasty breakfast that sticks to your ribs.
Serve the bread toasted and topped with butter and jelly, try my fig spread (simple to make recipe below), have it with sliced avocado and olive oil, cooked sweet potato or any dip, or spread you like.
Life-Changing Loaf of Bread
cup sunflower seeds
cup pumpkin seeds
cup flax seeds
cup hazelnuts or almonds
1½ cups rolled oats
2 tbsp. chia seeds
cup dried unsweetened cherries, roughly cut
3-4 dried figs, roughly cut
4 tbsp. psyllium seed husks (3 tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add tsp. if using coarse salt)
1 tbsp. maple syrup for sugar-free diets, use a pinch of stevia (optional)
3 tbsp. avocado oil, melted coconut oil, butter or ghee
1½ cups water (use very warm water if you are short on time)
In a large mixing bowl, combine all dry ingredients, and stir well. Whisk maple syrup (if using), 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). Add dried fruit and mix.
Place dough in a bread loaf pan lined with parchment paper. 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. If you use very warm water, you may only need to wait 10-15 minutes before placing in the oven.
Preheat oven to 350°F
Place loaf pan in the oven on the middle rack and bake for 20 minutes. Remove bread from loaf pan, place it upside down on parchment paper in oven directly and bake for another 30-40 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 or freeze in slices.
Note: This recipe is adapted from Sarah Britton’s website, www.mynewroots.org. The author of the original recipe is unknown.
Recipe by The Kitchen Goddess
1 cup dried figs
1 cup filtered water
1 tsp. vanilla extract
tsp. Himalayan salt
Soak figs in filtered water for several hours or overnight. Strain and reserve liquid to use in blending. Remove the woody stems from each fig and place the figs in a blender. Add half of the soaking liquid, salt and vanilla to the blender and blend until pureed. Keep adding remaining liquid until you reach the desired consistency. Place in a glass jar and refrigerate. The fig spread typically keeps for a couple of weeks to a month.
Jill Welch is a natural foods educator and chef with more than 25 years of experience in helping people improve their diet and lifestyle. For more information, visit at TheKitchenGoddess.com.