Tuesday, February 12, 2013

Happy Monday, Happy Tuesday

Hi all! Happy Monday... Happy Tuesday! Monday slipped away from me a bit and by the time I was ready to sit down and write a post, it was already time to get up again. I hope you all are having a wonderful week thus far. I came across this recipe today for a yummy bread that not only sounds delicious but nourishing. It is also cleanse-friendly, woohoo! 

Here is the recipe:

The Life-Changing Loaf of BreadMakes 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
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1. In a flexible loaf pan combine all dry ingredients, stirring well. Add water and mix until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add water one or two teaspoons). 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!
For more great recipes from My New Roots, click here.

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