life changing bread, herbal style
Amy Charnay
Background: dry ingredients pre-mixed in mason jars.
Sometimes we simply want a delicious piece of bread! Have you heard about 'Life Changing Bread'? I had mixed feelings about it, but after a few years of playing around with the recipe, I have landed on one that I LOVE! My dietary goals are always to pack my day with vegetables, fruits, legumes, high quality proteins and good whole foods in general. I'm gluten and dairy free and finding a truly healthy bread substitute isn't easy. Well, here you go. Even my French bread-loving spouse loves this bread! It's deliciously moist & chewy and packed with nutrient dense and gut soothing super stars including flax seeds, psyllium husk and chia seeds.
Here are a few more reasons why I LOVE this bread:
- It's nutrient dense, unlike most breads made of refined flour, so it truly feeds your body.
- It's high in protein & fiber, gluten-free and dairy free.
- It's mucilaginous properties soothe and support a healthy gastrointestinal (GI) tract.
- It's loaded with fiber which supports healthy cholesterol levels and helps keep you regular -- a vital part of the body's natural detoxification process is shuttling toxins out via the colon.
- It's easy peasy with little time or clean-up involved!
Enjoy this bread with a variety of added ingredients - olives, herbs, etc. Or top it with my dandelion pesto recipe, hummus, veggies, nut butters -- get creative! Post your favorite toppings below.
Tip: Mix dry ingredients in quart size mason jars ahead of time and store in fridge or at room temperature, away from light and heat. When you want to make your bread, just grind dry ingredients (or not) and mix in liquid ingredients and you're ready to go.
INGREDIENTS:
1 cup sunflower or pumpkin seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks
1 tsp. fine grain sea or Himalayan salt or 2 tsp ground seaweed
2 Tbsp Nettle leaf, or other dried leafy herb such as Moringa or Parsley
1 Tbsp. maple syrup or honey or a pinch of dry stevia or few drops of liquid
3 Tbsp. melted coconut oil or ghee
1 ½ cups water
DIRECTIONS:
1. Combine all dry ingredients, stirring well. Stop here for crunchy bread, or blend in Vitamix for smoother texture (my preference).
2. Whisk maple syrup, oil and water together in a measuring cup. I use boiling hot water and add the oil so it melts easily. Fewer dishes!
3. Combine wet and dry ingredients in a bowl or directly in the silicone loaf pan. Mix very thoroughly until everything is completely mixed and dough becomes very thick (if too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top of the loaf with the back of a spoon.
4. Let sit out on the counter for at least 2 hours and up to 24 hours.
5. Preheat oven to 350°F
6. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
7. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Bon Appétit!
