The Life Changing Loaf of Bread
Transform your baking routine with "The Life Changing Loaf of Bread," a nutrient-packed, hearty bread that’s as wholesome as it is satisfying. Crafted with a medley of superfoods like chia seeds, flaxseeds, and psyllium husk powder, this gluten-free and vegan recipe doesn’t just nourish—it delights. The combination of nuts, seeds, and oats forms a fiber-rich, protein-packed loaf perfect for those looking to embrace a healthier lifestyle. With minimal hands-on prep time and no need for traditional yeast or kneading, this foolproof recipe is easy to make and bursting with natural flavors. Enjoy it toasted with your favorite spread, or serve it as a base for avocado toast for a truly life-changing breakfast experience.
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Ingredients
- 135 grams Rolled oats
- 30 grams Chia seeds
- 100 grams Sunflower seeds
- 100 grams Pumpkin seeds
- 60 grams Flaxseeds
- 100 grams Hazelnuts or almonds, roughly chopped
- 25 grams Psyllium husk powder
- 6 grams Sea salt
- 30 milliliters Maple syrup
- 30 milliliters Coconut oil, melted
- 350 milliliters Water
Directions
Step 1
In a large mixing bowl, combine the dry ingredients: rolled oats, chia seeds, sunflower seeds, pumpkin seeds, flaxseeds, chopped hazelnuts or almonds, psyllium husk powder, and sea salt.
Step 2
In a separate small bowl, whisk together the wet ingredients: maple syrup, melted coconut oil, and water.
Step 3
Pour the wet ingredients into the dry ingredients and mix well until fully combined. The mixture will be thick and sticky.
Step 4
Line a loaf pan with parchment paper. Spoon the mixture into the pan and press it down firmly and evenly with the back of a spoon or your hands.
Step 5
Allow the mixture to sit at room temperature for at least 2 hours, or preferably overnight. This will give the psyllium husk and chia seeds time to absorb the liquid and bind the ingredients together.
Step 6
Preheat your oven to 175°C (350°F).
Step 7
Place the loaf pan in the oven and bake for 30 minutes. After 30 minutes, carefully remove the loaf from the pan by lifting the parchment paper and place it directly on an oven rack.
Step 8
Bake the loaf directly on the oven rack for an additional 40 minutes. The loaf is done when it sounds hollow when tapped on the bottom.
Step 9
Remove the bread from the oven and allow it to cool completely on a wire rack before slicing.
Step 10
Slice and enjoy as is or toasted. Store leftovers in a sealed container in the fridge for up to one week, or freeze for longer storage.
Nutrition Facts
| Serving size | (971.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3233.3 |
| Total Fat 234.1g | 0% |
| Saturated Fat 48.4g | 0% |
| Polyunsaturated Fat 59.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2862.1mg | 0% |
| Total Carbohydrate 224.7g | 0% |
| Dietary Fiber 88.7g | 0% |
| Total Sugars 36.5g | |
| Protein 103.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 725.8mg | 0% |
| Iron 29.9mg | 0% |
| Potassium 3750.0mg | 0% |
Source of Calories