*Recipe inspired by Sarah Britton of My New Roots*
Photo by Emma Frisch
- Prep Time: 10 minutes
- Cook time: 60 minutes
- Yield: 2 loaves
- Allergens: tree nuts
In This Article:
Ingredients:
- Sunflower seeds – 2 cups raw sunflower seeds
- Flax seeds – 1 cup
- Hazelnuts or Almonds – 1 cup hazelnuts or almonds
- Oats – 3 cups rolled oats
- Chia seeds – 4 tablespoons
- Psyllium seed husks – 8 tablespoons psyllium seed husks (use 6 tablespoons if using psyllium husk powder)
- Sea salt – 2 teaspoons
- Maple syrup – 2 tablespoons grade B maple syrup
- Coconut oil – 6 tablespoons plus 2 teaspoons melted coconut oil, plus extra for greasing pans
- Water – 3 1/2 cups
Instructions:
- Use solid (not melted) coconut oil to lather the inside of two bread pans. (Skip this step if using a silicon bread pan).
- In a large bowl, combine all the dry ingredients and stir well. (If using silicon, add the ingredients directly into the pan). In a separate medium bowl whisk together the maple syrup, oil and water.
- Add the liquid ingredients to the dry, and mix together with a spatula. At first the mixture will seem watery; keep stirring until the dough thickens and fully absorbs the water.
- Pour the dough into the bread pans. Smooth the top of the dough with the back of a spoon. Let the dough nap in its crib for 2 hours minimum, though you can also let it rest overnight! (Soaking nuts and seeds makes them optimal for digestion).
- When ready to bake, use a knife to separate the dough form the sides of the pan. If the loaves pull away and retains their shape, you are ready to bake!
- Preheat the oven to 350. Place the loaves on the middle rack and bake for 20 minutes. Remove the loaves from the oven and flip them upside down out of the pans and directly onto the oven rack (or another cleaner rack if you have one). Bake for about 45 minutes more, but begin checking at the 30 minute mark as ovens vary between kitchens. The bread is done when it sounds hollow if tapped.
- Let the bread cool completely before slicing; don’t let the warm, freshly-baked aroma seduce you into early cutting, or it will crumble in despair! Store the bread in an airtight container for up to five days, or slice the bread and freeze it for toasting another day.
- I strongly urge toasting each slice before serving. Before toasting, each slice tends to retain a moist quality that just ain’t as good as a firm, nutty toasted surface made perfect for eating plain or lathering in ghee and jam or drizzling with olive oil and herbs. Toast, toast, toast! You can let it get cool after toasting if you prefer room temperature bread.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
What did you think of this recipe? Have any tips or tricks to share?
Susan says
This bread is SO good! I’m making my second batch and will process all the ingredients just a few pulses in the food processor first this time to chop the bigger bits more. I used ghee and substituted walnuts (because it is what I had on hand) and it was wonderful.
Anna says
I made a test version (half the recipe) and baked two flat loaves. Sliced it lengthwise and it tasted fantastic. I’ve been missing the satisfying chew of seeds like in a good European bread. But… it contains waaaay too much psyllium which can be difficult on the digestive system. I’m still hurting. You have been warned!
SS says
Those of us on keto need to know the nutritional values of a loaf please.
LifeSpa Staff says
That is a recipe from our dear friend, Emma Frisch.
Please go to her website, http://www.emmafrisch.com for more details.
Kerry says
Delicious! Do you have the nutritional information for this recipe?
Margaret Sims says
What can season can this bread be eaten at.
Gigi says
Does this bread stay. Flat or does it rise. I made it it was good. But flat slices
Pia says
I am vegetarian, eat only organic, and make my own breads, pizzas, etc., (in excellent health) and would like to try the ketogenic and gluten-free diet plans.
The following are what I have always been allergic to (results could be fatal) and nothing else:
*coconuts and coconut oil
*all seafood
*eggs in liquefied form.
Is there anything else that you can recommend to substitute the above allergens?
Thank you so very much.
Pia
Tara says
Ghee instead of the coconut oil, perhaps?
rose says
can someone please tell how many carbs and fibro are in a slice?
rose says
how many carbs are there in one serving
Yvonne says
I am excited to have found this website via Dr. Mercola.
I am interested in making this bread.
Are the almonds used whole?
Holly Hochstadt says
The filberts/hazelnuts look to be whole in the picture, so it appears the answer is “yes”. I’m excited to try this also. And Mercola got me back to Lifespa also! 🙂
John Douillard says
Hi Yvonne, thanks for the comment. It’s best to soak the almonds for at least 8hrs – rinse thoroughly- then you can pulse in a food processor to combine the almonds into more an almond meal. Be well.
Isabella says
I’ve heard that flaxseeds should always be grounded into powder before consuming for best digestibility. Does the baking process mitigate having to ground? Thank you so much for all you do, Dr. Douillard. I’ve learned so much
John Douillard says
I do recommend ground flax seeds for optimum digestion and absorbability, even in baking. Here are a few more tips on adding flax to your meal plan: https://lifespa.com/suppress-appetite-naturally/
Be well,
John
John Douillard says
Hi Isabella, it would still be best to grind or food-process the seeds prior to baking. Especially if you’re using it as an egg substitute. Though the baking process can help break down some of the anti-nutrients.
Joyce says
Thanks so much for all you do Dr. John. This recipe is so yummy; doesn’t last long around here, but is so easy to make. I understand the original recipe also had olives in it for a bit more salty taste (for us vatas). Good to know about the buckwheat flour; I can imagine millet and quinoa might work as well; maybe one day I’ll try it with teff; definitely soaking overnight.
HaripalKristiana says
Thanks Emma Frisch and John
it is great recipe, what i like in this posts is it that you can play
with the ingredients when you have the foundation.
since i didnt had psyllium by hand, i put flour of buckwheat.-Great!
and find all of this given recipe to us works well for all doshas
and also can be made by one needs.
play around nothing is written on stone,ayurveda is about knowing your self, it is discovery !
HaripalKristina,Makedonija.
John Douillard says
Great to know about the buckwheat, thanks for sharing!
Linda says
Can coconut flour be substituted for the psyllium? Or does the psyllium have a purpose other than fiber.
John Douillard says
We haven’t tried using any flours in place of the psyllium but you can test it out and see if the bread still holds together.
Eva says
I am very grateful for all the helpful information that is given to us through Lifespa. Living in Scandinavia, where we have cold and dark winter, we need to be aware that we get the nutritions to make us healthy through the season. I share the thoughts of eating with the seasons. I am wondering about if it is better to eat what is available and grows where we live, as in “the old days”, or if it is better to supplement with foods growing in other parts of the world. I am thinking of what transportation does to the food and the climate. It seems unnatural to me, even if this seems to be the only way to live a convenient life in our busy world.
John Douillard says
Best to eat as locally as possible, then incorporate appropriate seasonal preparation of those foods.
Nell says
🌷🌲 Greetings Dr. Douillard, you are like Santa ~ gifting us all through the year, thank you !!
Concerning your Winter food list I wondered if you might want to include the amazing Burdock Root, whose nutritional profile is off the charts!
I have made a soup with Burdock Roots, carrot & watercress when I was just getting ill and nipped it totally in the bud within hours. Revered by Native Americans and found for free all over the U.S. ,
(it’s the plant that has burrs on it that stick to your clothing ( inspiring Velcro, also !),
I also thought Winter greens like Escarole, endive lacinato, kale & the vital watercress would be on the List, too. Any reason these hearty greens meant to cooked & dressed w/ evo etc. are excluded ?
Thank you so much , for your reply,
Love & Happiness,
🌷🌲. ~ Nell
P.S. Happy New Year to you and your family !!
LifeSpa Staff says
Hi Nell,
Dr. John’s grocery lists are not exhaustive and complete lists of all the foods one could eat during the seasons. These lists are meant to inspire you to look around your environment and notice what foods nature is providing for you during that season.
These lists are simply a starting point, and we at LifeSpa love to see people like you continuing the local, seasonal foods journey as you have done.
Those are all great foods and we really appreciate the care you have taken to bring those foods to everyone’s attention. =)
Best,
LifeSpa Staff
zoe says
thanks for this mouth watering recipe.
how does it adjust according to the doshas ?
which doshas will it benefit or not ?
thank you