I thought I would share this wonderful recipe that I found on Pinterest. (It is THE best place to find awesome recipes!)
The direct link to the blog post for the recipe is HERE
I modified it a bit, because I don't have a local source for Psyllium Seed Husks.
My recipe for the bread:
1 Cup Sunflower Seeds
1/2 Cup Flax Seeds
1/2 Cup Almonds
1 1/2 Cups Gluten Free Oats
(I omit the 2T of Chia Seeds, but feel free to use them!)
(Instead of 4T Psyllium Seed Husks, I use 3T Almond Flour plus 1T finely ground Flax Seeds
1 tsp Sea Salt
1T Maple Syrup
3T Virgin Coconut Oil, melted
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring
well. (I used a glass loaf pan lined with parchment) Whisk maple syrup, oil and water together in a measuring cup. Add
this to the dry ingredients and mix very well until everything is
completely soaked and dough becomes very thick (if the dough is too
thick to stir, add one or two teaspoons of water until the dough is
manageable). Smooth out the top with the back of a spoon. Let sit out on
the counter for at least 2 hours, or all day or overnight. To ensure
the dough is ready, it should retain its shape even when you pull the
sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. 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. (Instead of placing it directly on the oven rack, I placed it on a cookie sheet for 25 minutes, and then directly on the rack for another 20 minutes) Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast! (I can attest to this! It is delicious toasted with your favorite jelly!)
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