Baked Nutty No Yeast Loaf Bread
this recipe is from isallaboutlove.com and from my good friend Rani, who is the head Chef at Aro-Ha in NZ – an amazing wellness retreat where I spent a week with my hubby. Rani calls it Sunflower Loaf.
(yes, it’s baked in the Oven, but it’s soooo scrumpdidly-umptious and good for you)
- 1.5 cups rolled oats (these are usually gluten free – unless they are processed in a factory which processes other gluten products)
- 1 cup sunflower seeds (one of the most nutrient dense seeds on earth)
- 1/2 cup flax seed meal (or you can just use whole flaxseeds – both give you a great fibre source)
- 1/2 cup ground almonds (I have also made it with whole almonds and was just as yummy)
- 2 Tbsp black chia seeds (white are fine but I prefer black due to a higher level of nutrients)
- 3 Tbsp psyllium husk powder (great for a colon clean out)
- 1.5 tsp himalayan salt (any natural, non iodised salt will do)
So, mix all of the above in a bowl together and then separately, mix the following in another bowl…
- 1 Tbsp local honey (or maple syrup or coconut syrup for hardcore vegans or anyone who doesn’t have honey ;))
- 3 Tbsp runny coconut oil (just using the warm water in the next step will make it melt) – best to use cold pressed coconut oil – organic.
- 1 3/4 cup warm water (Rani says 1.5 cups but I always had to add a bit more)
whisk all of that up and mix it into the dry mixture. I then work it with my hands, to make sure it’s really mixed through, and then smooth off the top and set aside with a tea towel over the top for a couple of hours. I then put it into a loaf tin.
Then put into a preheated oven at 180DegC for 40 mins (30 if you have a good oven – mine is crap lol). Grab it out of the oven and empty the loaf tin onto a cooling rack. Then put the cooling rack (with loaf on top, upside down) back into the oven for another 30-40 mins.
VOILAAAA!! Let it cool completely and slice it with a sharp knife and smear with a beautiful spread of your choice. For me, I love to smother it with Nuttlex butter (non dairy) and honey.. and maybe even a little almond spread. This bread is so filling and you only need a small slice to accompany a yummy salad, to ‘heavy’ it down a bit.
Rani says it stores for 5 days in an airtight container, but mine is always gone within a day….
Thanks to Rani for this cracker recipe.. more to come soon. Namaste.