recipe: fiber bread

This is a deliciously hearty nut and seed bread.

Full of both soluble and insoluble fiber, each slice promotes regular, well-formed bowel movements.

Soaking the ingredients overnight reduces the amount of phytic acid, an “anti-nutrient” that impairs mineral absorption in the GI tract.

This recipe does not contain gluten, dairy, soy, corn, fillers, gums, or ingredients you can’t pronounce!

It’s best made using a silicone bread pan as it may stick to metal or glass. Great toasted!

ingredients:

• 1 cup sunflower seeds

• 0.5 cup flax seeds

• 0.5 cup chopped hazelnuts (can sub almonds)

• 1 cup almond flour or meal

• 2 Tbsp chia seeds

• 3 Tbsp psyllium seed husk powder

• 1 tsp sea salt

• 1 Tbsp maple syrup (can sub pinch of monkfruit for sugar-free version)

• 3 Tbsp melted coconut oil

• 1.5 cup water

directions:

Combine all dry ingredients in a large glass mixing bowl, stirring well.

Whisk melted coconut oil, maple syrup, and water in small bowl. Add this liquid to the dry ingredients and mix thoroughly until everything is completely soaked and the “dough” becomes very thick.

Note: If the dough is too thick to stir, add 1-2 tsp of water

Scoop the dough into a flexible silicon loaf pan, smoothing out the top with the back of the spoon.

Let the dough sit out on the counter for at least six hours, or overnight. To ensure it’s ready, it should retain its shape when you pull the sides of the loaf pan away from it.

When ready to bake, Preheat oven to 350C. Place the loaf pan in the middle rack of the oven for 20 minutes.

Remove the bread from the pan and place it upside down directly on the rack. Bake for another 35-40 minutes. The bread is done when it sounds hollow when tapped.

Let cool completely before slicing (otherwise it falls apart).