These are so filling. They are easy to take with you if you need to go out for the day and want to take wholesome food with you. They freeze well too, so you can just make a big batch and freeze them for when you need them. They are flourless, contain no yeast, have chia seeds and psyllium husk in them too, so great for the intestines!
For more information on the health benifits of psyllium husk: http://www.herbwisdom.com/herb-psyllium-husk.html
Ingredients:
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds (you can easily make this nut free just by leaving these out)
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. rice syrup (optional)
3 Tbsp. melted coconut oil
1 ½ cups / 350ml water
Method
1. Preheat the oven to 350°F / 175°C.
2. In a bowl, combine all dry ingredients and stir well.
3. In a measuring cup, whisk together rice syrup, oil, and water.
4. Add the wet ingredients to the dry ingredients and mix very well until everything is completely soaked and the dough becomes very thick. If the dough is too thick to stir, add one or two teaspoons of water until it is manageable.
5. Place the dough in a loaf pan and smooth out the top with the back of a spoon. Let it sit on the counter for at least 2 hours. The dough should retain its shape even when you pull the sides of the loaf pan away from it.
6. Place the loaf pan in the oven on the middle rack and bake for 20 minutes.
7. Remove the bread from the loaf pan, place it upside down directly on the oven rack, and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped.
8. Let the bread cool completely before slicing (difficult but important). Store the bread in a tightly sealed container for up to five days. It also freezes well – slice before freezing for quick and easy toast!
10. Optional: To make little rolls, let the dough set, shape it into balls, and bake. Note that this dough will not rise.
Comments