Not long until Christmas! I’m just so excited. One of the reasons that Christmas excites me I think is because it signals the quiet time at work (plus a few weeks off between around Christmas and New Years). It is a chance for a breather, and a chance to relax a bit.
So lately on my Facebook feed, I one of the pages I’m subscribed kept posting that they’d made another batch of the life changing bread (I can’t remember which though, doh!)…. and I kept seeing this post…. and then eventually I was like, I’ve got to give this a shot!
I must admit, I had tried to make a nut and seed bread before. On the outside, it looked magic, but when I cut it open, it was nasty. I mean, just so wrong – I think part of it was the ratio of baking powder, and the other part was the temp of the oven, but it just rose waaayy to quickly. I still have the original recipe for it, which I had called chia bread. As soon as I’m less scarred from that experience, I’ll start tweaking again.
Anyway, so someone else endorsed this magical bread, I gave it a shot, my way, and it turned out great. This bread is seriously addictive.
The original recipe comes from My New Roots. How did I not find this blog before!
As you can see from my images, mine is not as seedy. I tweaked the recipe to suit my tastes a little, but the method is basically the same.
Here are a few notes though about it:
- I reckon the maple syrup is what really brings it alive
- Anyone who makes a nut and seed bread like this will tell you that the psyllium husk is non-negotiable
- The bread shrinks a bit when you take it out the oven, so the slices are about half the height of a normal piece of bread, but don’t let that stop you – it tastes divine
- I’d say this bread packs quite a calorie punch, so don’t go overboard
- This bread freezes well, but pre-cut the slices before putting them in the freezer, and don’t cut them too thick, or they’ll take forever to defrost, and/or the middle will still be frozen when you take it out the toaster (LFMF).
- 1 cup almond meal
- ½ cup flax meal
- 1 cup pumpkin seeds
- 4 tablespoons psyllium husks
- 1 cup oats
- 3 tablespoons coconut oil
- 1.5 cups water
- 2 teaspoons maple syrup
- 3 tablespoons chia
- Place ¾ of your oats and pumpkin seeds in a food processor and grind them down to a rustic flour type consistency. Then, place them in a bowl with the remaining oats and pumpkin seeds and all the other ingredients.
- Stir it around. Pretty soon, the mixture should have soaked up most of the liquid and become quite hard to stir. At this point, cover it and let it sit for a few hours.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and line/ grease a loaf tin. Place the mix in there and flatten it down with the back of a spoon.
- Bake for about 50 minutes, or until it sounds hollow when you tap it.
One thing I really don’t understand about jam recipes is that they call for this special sugar with something called pectin in it, which makes it go like jelly. My thinking is, I’m not really sure what pectin is, and I’m not sure why I would want my jam to go like jelly, so I don’t think you need anything fancy pants.
I don’t have this bread very often – things like that are a once or twice a week kind of a deal, and so this recipe doesn’t make a tonne of jam. This makes enough for a few serves.
- 3-4 strawberries
- 1 teaspoon coconut sugar
- Optional: tiny dash of lemon juice
- Put your strawberries in the food processor (or chop really finely). Then, put them in a small frypan with the sugar on a low heat and stir until it starts to change colour and go a bit sticky.
Tell me, have you made this bread before? Are you a follower of My New Roots?