Hi everyone! I recently returned from an amazing trip to Seville and before I post some amazing tapas recipes for you in the near future, I need to share my version of the Life Changing Bread from the My New Roots website that I brought with me to keep me healthy :-).
Also, while I was gone, the interview I had done with the Whole Life Challenge founders aired in a podcast on their site so feel free to listen to it as you make this bread!
Lastly, I want to alert you to the fact that my favorite designer appliance store called Designer Appliances! is having a demo and tastings of some summer BBQ marinades this weekend using my favorite grill, the Big Green Egg!
The Life-Changing Loaf of Bread
Makes 1 loaf
1 cup sunflower seeds
½ cup flax seeds
½ cup pumpkin seeds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium husk powder
1 1/2 tsp. coarse salt
1 Tbsp. date syrup
3 Tbsp. melted coconut oil
1 ½ cups water
1. In a loaf pan lined with parchment paper, combine all dry ingredients, stirring well. Whisk date 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 .
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan and parchment paper, place it upside down directly on the rack and bake for another 40-60 minutes. The seeds should look dark brown and toasty. 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!