Life changing loaf

This is an adaptation of the loaf made popular by ‘My New Roots’ and it definitely lives up to its name. Not only is it incredibly easy to make it’s also wheat free, packed with fibre and healthy fats…

Ingredients:

• 1 cup sunflower seeds
• ½ cup flax seeds
• ½ cup cashews, hazelnuts or almonds
• 1 ½ cups rolled oats
• 2 Tbsp chia seeds
• 4 Tbsp psyllium seed husks (or you could also use an additional 4Tbsp of flax seeds instead)
• 1 tsp fine grain sea salt
• 1 Tbsp maple syrup (optional)
• 3 Tbsp extra virgin olive oil
• 1 ½ cups hot water

Method:

In a flexible, silicone 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 it sit out on the bench for at least 2 hours 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.

Preheat oven to 175°C.

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. The bread is done when it sounds hollow when tapped. Let it cool completely before slicing (difficult, but important).

This can be stored in a tightly sealed container for up to five days otherwise slice before freezing for quick and easy toast!