*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
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?
Delicious! Do you have the nutritional information for this recipe?
What can season can this bread be eaten at.
Does this bread stay. Flat or does it rise. I made it it was good. But flat slices
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
Ghee instead of the coconut oil, perhaps?
can someone please tell how many carbs and fibro are in a slice?
how many carbs are there in one serving
I am excited to have found this website via Dr. Mercola.
I am interested in making this bread.
Are the almonds used whole?
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! 🙂
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.
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
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
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.
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.
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.
Great to know about the buckwheat, thanks for sharing!
Can coconut flour be substituted for the psyllium? Or does the psyllium have a purpose other than fiber.
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.
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.
Best to eat as locally as possible, then incorporate appropriate seasonal preparation of those foods.
thanks for this mouth watering recipe.
how does it adjust according to the doshas ?
which doshas will it benefit or not ?
thank you