Full credit to Sarah Britton for her Life-Changing Load of Bread.
It is a fantastic accomplishment to make a bread that looks and tastes amazing, and is filled with only healthy, natural, low- sugar impact foods.
Read her blog first, get the low down on how to make it, see the photo, and then if you want to take the oats out, make it grain-free and paleo, try this version. My friend Elise, who introduced me to the bread has also done a cinnamon raisin version which she says (and I believe her) is amazing. I’ll include her notes about that.
1 c sunflower seeds
1/4 c ground flax seed
1/4 c hemp seeds
1/2 hazelnuts (or another nut such as walnut or almond)
1 1/4 c almond flour
1/4 c coconut flakes (unsweetened)
2 tb chia seeds
5 tb psyllium
1 tsp sea salt
1 tb honey
3 tb coconut oil
1 1/2 c water
Grease a loaf pan with coconut oil. Cut a strip of parchment that is the width of the bottom of the loaf pan (not wider cuz you don’t want it to run up the sides) and long enough to come up the ends of the loaf pan. This is so that when you pull the bread out it has help to come out in one piece.
Mix all of the dry ingredients in a large bowl. Melt the coconut oil and honey without letting it boil. Add that to the dry ingredients. Add the water. Spoon it into the loaf pan and flatten it out. Let sit at room temperature for a minimum of 2 hours or overnight. Bake it for 20 minutes at 350°. Remove it from the oven and the pan (using the parchment paper ends to help). Place it on a wire rack in the oven and bake for another 30 – 40 minutes until the sides are browned. Let cool for 15 minutes before serving.
Elise’s notes re: cinnamon raisin version
To the recipe above, add:
2 tsp cinnamon
1/2 c raisins
2 tb honey
1 tb coconut oil (this is in addition to what’s already there to make it a total of 4 tb)