Recipe: Flourless bread
These are so filling. They are easy to take with you if you need to go out for the day and want to take wholesome food with you. They freeze well too, so you can just make a big batch and freeze them for when you need them. They are flourless, contain no yeast, have chia seeds and psyllium husk in them too, so great for the intestines!
For more information on the health benifits of psyllium husk: http://www.herbwisdom.com/herb-psyllium-husk.html
Ingredients:
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds (you can easily make this nut free just by leaving these out)
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. rice syrup (optional)
3 Tbsp. melted coconut oil
1 ½ cups / 350ml water
Method:
In a bowl combine all dry ingredients, stirring well. Whisk rice 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).
Place in loaf pan and smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours. Once ready it should retain its shape even when you pull the sides of the loaf pan away from it.
Preheat oven to 350°F / 175°C.
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 3040 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
You can make little rolls as I have done in the picture just by waiting for the dough to set and then shaping it into balls and baking. This dough will not rise.