If you are anything like myself and struggled to give up bread when trying to change your eating habits to a much a healthier way then this recipe is a game changer. My naturopath gave me this recipe at my last appointment and reccomended I try making it. I left a couple of weeks thinking it would just be like every other gluten free loaf I've ever tried to bake at home, but this one. Holy smokes!!! It is super easy to make and filled with protein and lots of fibre (trust me). 😉 It doesn't fall apart when you put it in the toaster, you can cover it in some butter (grass fed of course) and wipe your plate clean. Plus it is also suited to vegans, paleos and the ketogenic diet.
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / almond meal
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 olive oil
1 ½ cups / 350ml water
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.
When I'm experimenting in the kitchen I usually just throw a heap of ingredients together and hope for the best. Sometimes they turn out a total disaster and other times a masterpiece! 😜 Of course, when they turn out well Andrew asks me to make them again but I can't because I never really took note of what I put in. Until now. I have finally written down my first recipe and these guys have goodness written all over them and you wouldn't even know your sneaking in a little extra veg. HOT TIP- Hide them towards the back of the fridge. 😂
- 150g Sweet Potato, peeled and diced.
- 100g melted grass fed butter
-1 cup almond meal
-1/2 cup cacao powder
-1 tspn vanilla bean powder
-1/4 cup baking stevia ( Please note - I have used Natvia baking stevia, this is different to normal stevia. If using normal stevia 1/4 cup would be way to sweet so start very, very small. You may also substitute with coconut sugar or maple syrup).
-orange essential oil (optional)
For the Icing
-4-5 tbsp coconut oil
-2 tbspn hot water
-2 tbspn cacao
++ Since writing this recipe, I have made these brownies again and added some chopped up Loving Earth chocolate to the batch and the extra hit of chocolate in there is delicious! I love eating these with some cashew cream and fresh strawberries. Enjoy. x