The life changer

Seed and nut gluten free bread
Seed and nut gluten free bread
Seed and nut gluten free bread

This bread is no secret, it's rocked the heath and nutrition world, and it's certainly rocked mine. Here's why (I think) it's worth all the hype...

I gave up eating pasta and rice years ago, and never really missed them as they were never a big part of my diet. But bread, oh bread, I love it - crusty, soft, rich, sweet, fresh or toasted - it's awesome stuff. But sadly bread has never loved me back. It's not something I ate everyday, but even making bread an occasional indulgence would leave me bloated and uncomfortable - the heartbreaking fact was that it had to go.

My New Roots to the rescue. I have been a fan of Sarah B's blog for a while, and yes, this loaf really is life-changing. I've tried a few other seed and nut breads before, but this one tops the lot. Simple to make and using ingredients always in my cupboard - it's packed with flavour, texture and goodness.

Breads that are dense and rich with deep flavours have always been my favourite kind, rye and sourdough especially, which is why this loaf has had such an impact on me - it has the heavy and nutty qualities I crave. I use it in the same way I'd use any bread, topped with eggs, dipped in soup, made into sandwiches, you get the idea. 

I've tried adding a variety of dried herbs, different nuts and fruits which always work well and it's fun adapting a recipe suit your tastes. But the best thing about this loaf is that I don't feel deprived of bread anymore - sure it will never replace the satisfaction of a freshly baked loaf, but I now have something to slice, toast, and smother in butter, and that's really all I want.

You can see the original recipe here, and read about it's nutritional goodness.

Ingredients:
1 cup sunflower seeds
1/2 cup flax seed
1/2 cup hazelnuts
1 1/2 cups rolled oats
2 tbsp chia seeds
4 tbsp psyllium husk powder
Good pinch of sea salt and cracked black pepper
1 tbsp dried herbs of choice (optional)
1/2 cup chopped olives, figs or dried fruit (optional)
1 tbsp maple syrup
3 tbsp melted coconut oil
1 1/2 cups / 350ml water

Method:
I line a loaf tin with parchment paper, as this makes it much easier to remove the loaf, but you could simply grease the tin, or use a flexible silicon pan.

Place all the dry ingredient in a bowl and mix well. Melt the coconut oil and add to the water with the maple syrup and stir well. Pour the water liquid over the dry ingredient and mix well. Transfer to the loaf tin and push down into the corners, smoothing out the top.

Leave the mixture to sit on the worktop overnight, or for at least 2 hours.

Preheat the oven to 180C and place the loaf on the middle rack for 20 minutes. Remove the loaf from the tin, this is where the parchment paper comes in handy, and place back in the oven upside down and back for a further 30-40 minutes.

Let the bread cool completely before slicing.