When Kyla was diagnosed with celiac disease there were very few decent breads available. Over time things have picked up but in the mean time she had to find recipes that had no gluten as well as no animal products. Now that’s a pain in the @#$. One recipe that she has stood by for years is this delicious and nutty “exceptional loaf” you can buy a similar but small loaf at your local hip coffee shop for about a million bucks, or you can make your own. Other than the letting it sit part it is a pretty quick and easy recipe. Give it a try and let us know what you think. It’s really good on it’s own or with peanut butter or jam.
Exceptional Loaf
Course: BreakfastCuisine: VeganDifficulty: Easy12
servings15
minutes1
hour1
hour15
minutesIngredients
1 cup of sunflower seeds, hulled
1/2 cup of almonds or other nuts
1 1/2 cups of rolled oats
2 Tbsp of chia seeds
4 Tbsp of psyllium seed husks
1 tsp of salt
3 Tbsp of melted coconut oil
1 1/2 cups of water
Directions
- Preheat oven to 350° F
- In a mixing bowl combine all dry ingredients and stir well.
- In a small bowl stir together the oil and water.
- Add the wet ingredients to the dry ingredients and mix thoroughly until a thick dough forms. If the dough is too thick, add one or two teaspoons of water and continue to stir.
- Put the dough in a prepared loaf pan and let sit for at least 2 hours. Longer is better ie overnight.
- Put the loaf in the oven on the middle rack and bake for 20 minutes.
- Remove bread from loaf pan and place it back in the oven upside down, directly on the rack and bake for another 30 to 40 minutes.
- You can tell the bread is done when it sounds hollow when you tap it lightly.