It is true to say that modern day bread is not a healthy option. Not only is the flour usually highly refined, but it is made from semi dwarf wheat which has been shown to be very detrimental to health. This is a bread which contains no flour, is made from whole food ingredients, is 100% healthy and is 100% diabetic friendly.
Recipe & Photo by Marianne & Wolfgang
Ingredients:
- 1 cup / 135g sunflower seeds
- ½ cup / 90g flax seeds
- ½ cup / 65g hazelnuts or almonds
- 1 ½ cups / 145g 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. coconut sugar
- 3 tbsp. melted coconut oil or ghee
- 1 ½ cups / 350ml water
- 4 dates
- 4 apricots
- ½ cup of sultanas
- natural ginger spices
Method:
- Dice the dates and apricots and add to dry ingredients.
- In a flexible, silicon loaf pan combine all dry ingredients, stirring well.
- Whisk the coconut sugar, 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.
- 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 30-40 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!
This recipe makes standard size bread loaf.
