This homemade nut loaf recipe is from one of our favorite sites, My New Roots. It’s called “The Life-Changing Loaf of Bread” and it is just that. It’s easier to make than any bread we’ve ever made, it’s gluten-free, and full of superfoods. In other words, it checks all of our beauty food boxes. And did we mention it’s delicious?
We made this for one of our Feast it Forward episodes about conscious entertaining and we hope you enjoy it as much as we do. The key is to invest in a silicon bread loaf pan and practice patience – the loaf needs to rest overnight, but it’s well worth the wait.
Be sure to check out the full episode that this load was featured in on the Feast it Forward Network.
My New Roots' The Life-Changing Loaf of BreadMakes 1 Loaf
- 1 cup sunflower seeds
- ½ cup flax seeds
- ½ cup hazelnuts or almonds
- 1 ½ cups 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 (We love Fourth and Heart ghee)
- 1 ½ cups water
- In your silicon loaf pan, combine all dry ingredients and stir well. Next, mix the maple syrup, coconut oil/ghee, and water in a small bowl before adding to the dry ingredients. Allow the wet mixture to soak through thoroughly- the dough will become thick. (If too thick, thin out with a teaspoon or two of water). Smooth out with the back of a spoon and let sit out on the counter for a couple of hours. The dough is ready when it retains its shape even when you pull the sides of the silicon pan away from it.
- Preheat your oven to 350°F. Place the pan in the middle rack and leave to bake for 20 minutes. Now remove the bread from the silicon and allow to bake upside down directly on the rack for another 30-40 minutes. When it sounds hollow when tapped, the bread is ready. Let it cool completely before indulging. Pre-slice and store in the freezer for up to five days. Enjoy fresh with fruit, or toasted with an egg frittata.
Special thanks to Feast it Forward!
Director of Photography: Tara Sgroli
Edited by Raphael Jimenez
Produced by Debi Gollan
Executive Producer: Jakki Leonardini