Christmas was wonderful but I have a little extra roll on my belly I have affectionately named ‘Verve’. This nut and seed loaf was exactly what I needed to get my breakfasts back on track, no more champagne and croissants!
This recipe isn’t an original, but it’s too good not to share. I’m please to introduce a My New Roots favourite, the Life Changing Loaf. As noted in her post, it’s quite a statement to suggest that a humble loaf of bread will change your life, but I totally agree. It blew my bread loving mind.
Being French obsessed; I will always have a place in my life for crusty white baguettes and a soft brioche burger bun. However in saying that, I over indulged over the Christmas break and am looking for a healthier start to 2015. This loaf was my mockingjay (cue haunting whistle). Verve is no longer welcome around here.
For making your own bread at home, this was a surprisingly easy recipe. All you need it one loaf tin, one small bowl, a measuring cup and a spoon plus ingredients. Full of that friendly fibre (psyllium husks) we all know and love, this loaf is the perfect substitute for your morning toast. It also boasts healthy fats, protein and magical fairy dust. It keeps your stuff regular which is an added bonus 😉
It’s gluten free (and dairy free) however contains rolled oats so if you are severley sensitive to gluten just make sure you get certified GF oats.
I slightly amended the original recipe and added some extra mixed nuts, rosemary and a tad more sea salt. I like salt. Salt is love, salt is life and other poetic nonsense. I made two loaves and pre-sliced & froze one for easy access toast because when the need for toast strikes and this loaf is gone, I will thank myself for making a back up freezer loaf!
I’ve been enjoying my mornings with a slice or two with butter, Labneh (recipe for homemade labneh here) or trusty ole tomatoes and olive oil with S&P. Add in a coffee and my new book (The Rosie Project, it’s amazing) and wow there it is, heaven on earth.
I don’t feel bloated or icky and it means I can thorougly enjoy my crusty baguette or brioche burger bun on the weekend. I think you should all make this because:
1. It’s so so so easy.
2. It’s tasty as heck
3. Why not start 2015 with a nut/seed loaf?
Have a wonderful day, Bec xo
- 1 cup sunflower seeds/pepitas
- ½ cup flax/linseed seeds
- ½ cup almonds
- 1/2 cup mixed nuts (I used cashews and walnuts)
- 1 ½ cups rolled oats
- 2 Tbsp. chia seeds
- 1 Tbsp. sesame seeds
- 1 Tbsp. freshly chopped rosemary
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 2 tsp. fine grain sea salt
- 1 Tbsp. rice malt syrup OR 1 Tbsp. maple syrup
- 3 Tbsp. melted coconut oil
- 1 ½ cups water
- In a loaf pan combine all dry ingredients, stirring well. Whisk rice malt syrup/maple syrup, oil and water together in a cup or small bowl.
- 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 sit out on the counter for at least 2 hours, or overnight. To ensure the dough is ready, it should keep hold its shape even when you pull it away from the pan.
- Preheat your oven to 175°C (350deg f)
- 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.
- Bread is done when it sounds hollow when tapped. Let cool completely before slicing (oh so difficult, but important. I suggest leaving the house to resist!).
- Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
- I doubled the recipe (above) and made 2 x loaves - one pre sliced for freezing and one for eating this week 🙂
- You can add extra nuts and seeds as you wish
- It's delicious toasted