This recipe is adapted from Sara Britton’s “life changing bread”. I think there are many versions of it by now, but I have to say, that it is genius. Although it contains many ingredients, it is very simple to make. I bake a loaf occasionally and freeze the individual slices, that makes it easy to have a slice every now and then with meals.
Psyllium husks: Its often used in gluten free baking, because it binds the ingredients and avoids the bread to crumble. Its and amazing source of soluble fibre, that soaks up liquid in your gut.
Chia: Chia seeds absorb moisture and forms a gel-like substance to help bind the ingredients of this loaf. It also acts as an egg replacement in this case. Other health benefits include antioxidants, fibre, minerals and omega 3 fatty acids. They also contain calcium and magnesium, which promote healthy bones.
Linseeds: (also called flax seeds) are high in fibre, micro nutrients, great for digestion, antioxidants, omega 3, Vit B1, manganese and magnesium.
Pumpkin seeds: high in zinc, which make them great for men’s fertility. They are high in fatty acids and micr nutrients such as magnesium, iron and protein.
Sunflower seeds: Vitamin E and the antioxidants they contain make them great for healthy hair and skin. They contain folate amongst other nutrients, which promotes a healthy pregnancy and aids the immune system.
Cranberries: Great antioxidant. They are also antibacterial and they help prevent infection. They are a good source of Vit C and they are anti-inflammatory.
Ghee: (find the recipe here) ghee is a clarified butter. In the process the casein is removed. Ghee has a higher smoke point than other oils, that makes it great for cooking.
- ½ c linseed
- ½ c sunflower seeds
- ½ c pumpkin seeds
- ½ c pistachios
- ½ c dried cranberries
- ½ c shredded coconut
- 1 c gluten free rolled oats
- 3 T psyllium powder
- 1 T honey
- 3 T ghee
- 1½ c water
- Line a loaf tin with baking paper. In the tin, mix together all the dry ingredients.
- In a separate bowl, mix the melted ghee, water and honey until combined.
- Add the water mixture to the dry mixture in the loaf tin and mix well.
- Leave the tin to rest overnight, or at least 2 hours. The liquid will be soaked up and the seeds will expand and soften with the psyllium and chia seeds as binding agents.
- Preheat the oven to 180 degrees C.
- Bake for 20 mins, then remove the loaf from the tin, and bake for a further 35 mins.
- Leave the bread to cool completely before slicing it (otherwise it will crumble)
Optional to cut very thin slices, and dry the slices out in the oven at 100 degrees C for 30 mins, to use them as seed crackers.