There's this general misconception out there, probably thanks to the carb-phobic diet industry, that bread is unhealthy. False! Bread can be unhealthy, just like anything else, but it isn't inherently unhealthy. There are all sorts of healthy bread out there and the best way to make sure that the bread in your sandwich/on your plate/drowning under your peanut butter is healthy is to make it yourself!
If you want to keep the carbs down and the healthy fats and proteins and fiber up, this bread is for you. It's wheat-free and, if you use gluten-free oats, is also gluten-free. It's chock-full of heart-healthy nuts and seeds, plus enough fiber to pep up your digestive system *cough, cough* from the chia seeds and whole psyllium seed husks. If you want to make it sugar-free, you can sub stevia for the maple syrup - but honestly, I don't see the point. It's a very modest amount of maple syrup, adds a little nice something, and a teeny-tiny bit of sugar won't kill you. But it's up to you!
Enough blathering on and on from me, here's the recipe. Happy baking!
Enough blathering on and on from me, here's the recipe. Happy baking!
Flour-less Whole Grain Seedy Bread
Makes 1 Loaf
* 1 c. unsalted sunflower seed kernels
* 0.5 c. ground flax seeds
* 0.5 c. almonds
* 1.5 c. rolled oats
* 2 Tbsp. chia seeds
* 4 Tbsp. whole psyllium seed husks
* 1 tsp. fine ground sea salt (1.5 tsp. if you use coarse sea salt)
* 1 Tbsp. maple syrup
* 3 Tbsp. melted coconut oil
* 1.5 c. water
1) Line a standard 9x5" loaf pan with parchment paper.
2) In the prepared pan, mix together all the dry ingredients. Mix well.
...maybe make some salt patterns, if you're easily amused...
Mixing is messy! But anything to avoid washing another dish.
3) In a medium sized bowl, whisk the wet ingredients together well.
4) Add the wet ingredients to the dry ingredients and mix well, until all the dry ingredients are wet and it sort of starts to stick together a little bit. If it's too thick to mix, add an extra tablespoon or two of water.
5) Smooth out the top with the back of a spoon.
6) Let it sit out in room temperature, covered, for at least two hours. Alternately, refrigerate overnight and then let it sit out at room temperature for 30min to an hour in the morning.
7) Preheat the oven to 350 F (175 C).
8) Bake on the middle rack of the preheated oven for 20 minutes. Remove the bread from the loaf pan and let it bake upside down, either directly on the rack or on a cookie sheet for an additional 30-40 minutes, or until it sounds hollow when tapped.
9) Remove to a cooling rack and cool completely before slicing. Enjoy!
Pre-slice and freeze what you won't use in the first two or three days. Store in a tightly sealed container.
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