The Life Bread

It’s a bit of a stretch calling this loaf, bread. It’s more of a dense mixture of nuts and seeds held together by this magical ingredient called psyllium husk. I will not go into any detail about it because the author of the recipe I based my bread on did just that in her post, The life-changing loaf of bread.

 

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I eat most of my bread with peanut butter or cheese so I left out the 3 tbsp of oil she adds to her recipe. I also left out the maple syrup. Maple syrup is delicious, but not necessary if you don’t want any added sugar.

I have made this bread so many times that I have experimented with a variety of combinations of nuts and seeds. My favorite was sunflower seeds + pumpkin seeds + dried cranberries.

Slice and toast for the most fragrant, wholesome, and delicious cracker.

 

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Makes 1 loaf

1 ½ cups water
1 cup sunflower seeds
¼ cup flax seeds
½ cup hazelnuts or pecans or pumpkin seeds
1 ½ cups rolled oats
2 tbsp chia seeds
¼ cup psyllium seed husks
1 tsp fine grain sea salt

½ cup cranberries or raisins (optional)
1. Preheat oven to 350 F or 180 C and toast the sunflower seeds and hazelnuts (or other nut of your choosing). Bake until golden and fragrant.

2. Pour them into a large bowl and mix in the rest of the ingredients.

3. Place the mixture in a silicone loaf pan and let sit at room temperature for about an hour. The uncooked bread will stick together even when you push away the sides of the mold.

 

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4. Bake at 350 F or 180 C for 20 minutes. Then turn your bread onto a baking sheet and slip off the mold. Cook for another 40 minutes.

5. Slice only when cooled so that it doesn’t fall apart.

 

This is the version with pumpkin seeds, sunflower seeds, and cranberries.

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Comments

  1. Wow! Delicious! For my candida diet, this bread is perfect and exactly what I needed. Nutty and with a nice texture.

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