Our favorite „bread“ replacement is delicious, healthy, and easy to make…
My son enjoyed some slices of nut bread this morning, and while he was talking about it with me, he was surprised that I haven’t shared the recipe on my website yet. While I take this as a compliment from my son, I have to admit that I stumbled across that recipe many years ago on Sarah Britton’s website mynewroots.org. She has eaten that delicious loaf at a friend’s house and was so amazed that she posted the recipe on her blog as the „Life-changing loaf of bread“.
The main ingredients are oats, nuts, and seeds. You might wonder why this loaf doesn’t crumble apart…
The answer is – psyllium husks.
Psyllium is a plant fiber. It contains soluble and non-soluble fiber.
At nutrition school, we learned about psyllium husk’s incredible ability to soak up a lot of fluid, which makes it a great substance to use for anything bowel related. It aids digestion, detoxes, therefore lowers cholesterol, estrogen or any other waste products, and it helps with constipation or diarrhea.
That said, it can be used to regulate the consistency and frequency of bowel movements because the effect of soluble fiber is stool-softening and bulk-forming. The insoluble fiber acts like a broom, which cleans out the colon. No surprise, you can find it as a laxative in health food stores.
You can also take it as it is, 1 tsp stirred into a glass of water, to support detox or to get the bowels moving. It has to be taken with a lot of water to avoid constipation. I recommend drinking another glass of water shortly after your glass of psyllium water.
The recipe contains rolled oats. In case you can’t tolerate oats try substituting it with quinoa flakes. I have substituted around 1/3 of the oats with quinoa flakes and it worked well. To replace 100% of the oats it might be that you need to adjust the water and quinoa flakes measurement. You might use more of the quinoa flakes because they are quite thin compared to oat flakes.
The original recipe uses 1 tbsp of maple syrup, but I really don’t see any difference that’s why I skip the maple syrup completely.
You can basically play around with the kind of nuts and seeds you use as long as you keep the amounts as indicated in the recipe. I like to use sunflower and pumpkin seeds. Sometimes I use almonds or walnuts instead of hazelnuts. I chop the whole nuts into rough pieces but you can use whole nuts as well.
I also like to use a pinch of caraway seeds just because I like the taste.
Altogether, this nutritious nut bread is loaded with protein and fiber and works well for anyone on a gluten-free or vegan diet.
Easy Nut Bread - No Eggs, No Dairy, No Gluten
Ingredients
- 1 cup / 135g sunflower seeds (and/or pumpkin seeds)
- ½ cup / 90g flax seeds
- ½ cup / 65g hazelnuts or almonds or walnuts
- 1 ½ cups / 145g rolled oats
- 2 tbsp chia seeds
- 4 tbsp psyllium seed husks
- 1 tsp fine grain sea salt
- 3 tbsp melted coconut oil, ghee, or MCT oil
- 1 ½ cups / 350ml water
Instructions
Combine all dry ingredients in a big bowl.
Add the wet ingredients to the bowl and mix very well until everything is completely soaked and it becomes a thick dough-like consistency.
Take a loaf pan and cut parchment paper in the shape of the pan covering the bottom and the sides.
Fill in the mixture and flatten down with the wet back of a spoon.
Cover with a cutting board or tray and let the pan sit on the counter for at least 2 hours (or longer).
Preheat the oven to 350ºF / 175ºC.
Place loaf pan in the oven on the middle rack.
After baking it for 20 minutes remove bread from the loaf pan and place it upside down directly on the rack and bake for another 30-40 minutes.
The bread is done when it sounds kind of hollow when tapped.
Store the bread in an air-tight container for up to five days.
You can also freeze it in slices and pop them into a toaster for quick and healthy toast.
Enjoy!
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