A friend of mine, Natalie told me about this bread about a year ago. But I did not get around to making it until this weekend. And boy, it is life changing and I do not know why I waited so long to make it!

The bread is gluten free, has no refined sugar, no flour and vegan. It is made with nuts, seeds, oats, water and a tiny bit of coconut oil and rice malt syrup. The bread is crunchy on the outside and soft on the inside. It is also full of good fat, protein and fibre, so it is definitely guilt-free. This bread will definitely be on my regular baking recipe list. If you have not made this bread, I highly recommend that you try it as soon as possible as you will not look back.

I hope you enjoy my version of this recipe as much as I did.

This recipe was adapted from My New Roots.

Makes 18 slices of bread

For those of you counting calories and macros, please use the table below as a guide.

Ingredients

• 1.5 cups traditional rolled oats;
• 1/2 cup sunflower seeds;
• 1/2 cup pumpkin seeds/pepitas;
• 1/4 cup sesame seeds;
• 1/4 cup flax seeds, ground;
• 1/2 cup hazelnuts whole, raw;
• 2 tbsp chia seeds;
• 4 tbsp psyllium husk;
• 1 tsp Himalayan salt;
• 350 ml water;
• 3 tbsp coconut oil, melted; and
• 1 tbsp rice malt syrup.

Method

1. In a flexible silicon loaf pan, combine all the dry ingredients and mix well;

   

2. In a bowl, whisk the rice malt syrup, coconut oil and water together;
3. Add the wet mixture 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 a tsp or two of water until the dough is manageable). Smooth out the top of the bread with the back of a spoon or with your palm;

   

4. Let the bread sit out on the kitchen counter for at least two hours, all day or overnight (I left it overnight). The dough is ready to be baked when it retains its shape even when you pull the sides of the loaf pan away from it;

   

5. Preheat the oven to 175 degree Celsius;
6. Place the loaf pan in the oven in the middle rack and bake for 20 minutes;
7. Remove the bread from the loaf pan, place it upside down directly on the oven rack and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped;

   

8. Let cool completely before slicing;
9. Store bread in an air tight container (for up to a week) or put it in the freezer if you want to store it for longer (but make sure you slice it before freezing it);

   

10. The bread goes well with savoury or sweet condiments. I love mine with Mayvers’ protein peanut butter 🙂