So what is so good about it? Firstly it was really simple to make (and that is always VERY important to me). I happened to have all the ingredients floating around my cupboard which was even better. From start to the finish making the loaf took me less than ten minutes, another big plus in my book. Of course, it is the ingredients that make it the absolute winner though. Lets take a look......
Chia Seeds By now you all know they are one of my all time favourites! They contain; 4 times the antioxidant level of blueberries, 5 times more calcium than milk, 7 times more Vitamin C than oranges, 3 times more iron than spinach, twice the potassium content of a banana, 8 times more Omega 3 essential fatty acids than salmon and 15 times more magnesium than broccoli!
Coconut Oil does not turn rancid and oxidize when heated, unlike many other oils (including olive oil). So use it for frying, baking – anything really that requires heating in the kitchen. It does not elevate cholesterol due to its medium chain fatty acids content and even promotes weight loss. Lauric acid, a constituent of coconut oil, has anti-fungal and anti-bacterial qualities
Rolled Oats the high fiber and complex carbohydrates slow down the conversion of this whole food to simple sugars, to help regulate your blood sugar levels. It also helps remove your bad cholesterol (without affecting the good) .
Almonds & Hazelnuts protein, Vitamin E, Vitamin B and magnesium rich. They add a delicious crunch to the loaf.
Flaxseeds high in omega 3 essential fatty acids, fibre and phyto-oestrogens
So now the question is, what will 'the life changing loaf of bread' do for you? I hope you love it as much as I do.
The Life Changing Loaf of Bread
Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1. In a flexible, silicon loaf pan (I used a regular bread tin and it was fine) 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 sit out on the counter for at least 2 hours, or all day 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 it.
2. Preheat oven to 350°F / 175°C.
3. 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 (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!