Bread is such a staple in most homes – it’s quick, easy, and a great flavor-delivery tool that even kids enjoy. But if you’re following a gluten free diet, or just trying to reduce carbs, breads aren’t really on the menu anymore.
Try this alternative bread recipe – it’s very high in fiber, dense, nutty, & gluten-friendly! (One of my favorites!)
Power Seed Bread
Ingredients
- 2 cups large flake oats
- 1 cup quick oats
- ⅓ cup flour of choice
- 1 cup sunflower seeds
- ½ cup flax seeds
- 2 TB chia seeds
- 4 TB psyllium husk
- 1.5 tsp sea salt
- 1 TB maple syrup
- 4 TB coconut oil
- 2 cups warm water
Instructions
- Grease a 9x5 loaf pan and line with parchment paper - I recommend leaving the paper to overhang the pan by a few inches to it’s easy to lift the bread out.
- Mix all dry ingredients together in a medium sized bowl. In a separate bowl, whisk the syrup, oil, and water together. Then, while stirring, pour the wet into the dry and mix well. Everything needs to be evenly moist. Transfer the mixture into the loaf pan & shape the top of the bread. Let this sit on the counter for a few hours (or overnight).
- Bake at 350F for 20 minutes - then remove the bread from the pan (the overhanging parchment paper helps with this) and place onto the wire rack of the oven. Bake for another 30 minutes until the bread feels firm. Remove from the oven and try not to snack on the bread while letting it cool!
Notes
This bread tastes great with cream cheese, cucumbers and smoked salmon. But I’ll settle for a chocolate almond spread just as well. Enjoy!
