As a creative person who adores growing and cooking her own food, and working as a healthy eating coach, I’m always on the lookout for new recipes. Enter this amazing nut and seed bread.
Many of my clients have health limitations or gut problems and can’t eat standard ingredients and I have had such challenges at stages in my own life.
I think those two things have shaped my philosophy about food and healthy eating, which is simply that good health comes from having a wide variety of foods in your diet.
Is Bread Good For You?
Since the Downsize Me program starts out with fairly specific eating guidelines before becoming more general, a lot of my clients ask me the question “is bread good for you? Should I be eating it?” or even, “what are some low carb alternatives to bread?”
Considering my philosophy about variety, my answer is simply this:
a little bit of everything, and not too much of anything, is good for you.
White Wheat Flour – Is It Really Bad For You?
White wheat flour is ubiquitous in our diet. It’s overtly and covertly included in so many foods we eat.
So aside from any specific, diagnosed health conditions, I feel the biggest problem with wheat is not with the wheat per se, rather that it’s easy to eat too much of it at the expense of other nutrients.
But that is a whole other can of worms that I’ll address in a different post.
Nut and Seed Bread – Life Changing
In the spirit of diversity and the diverse needs of my clients, I went searching for a loaf of bread that was gluten free, dairy free, vegetarian, vegan and if possible, low FODMAPS.
Then I found this recipe and made my own adaptation.
Let me tell you, it is ABSOLUTELY life changing. Note: it contains oats, but you could use gluten free oats.
Because of the nuts and seeds, it’s quite a high fat bread. Cut it into 14 slices, and one slice is a serve!
Nut and Seed Bread Ingredients:
- 1 cup sunflower seeds
- 0.5 cup flax seeds
- 0.5 cup almonds
- 1.5 cup rolled oats (you can substitute gluten-free oats)
- 2 tbsp chia seeds
- 3 tbsp extra flax seeds, ground (or use psyllium husks)
- 1/2 tsp sea salt
- 1 tbsp maple syrup
- 3 tbsp coconut oil
- 1.5 cups water
Nut and Seed Bread Method:
- Add dry ingredients to a food processor or blender and pulse lightly for about 5 seconds.
- Pour dry ingredients into a silicone loaf pan or a lined loaf tin.
- Mix wet ingredients together and pour over the dry ingredients. Stir with a bread knife or spoon to mix well until the liquid is evenly distributed.
- Press the mixture down firmly with the back of a dessert spoon.
- Allow to stand at least two hours, or overnight if possible.
- Dough should be well compacted and hold it’s shape.
- Place the loaf in a pre-heated oven and bake for 20 minutes.
- Remove bread from the loaf pan, and turn upside down onto a wire cake stand.
- Bake a further 30 – 40 minutes until the edges are lightly golden.
Nut and Seed Bread Servings and Nutritional Information:
Time to Prepare: minimum 3 hours, maximum 25 hours.
Nutrition (per serving): 162 calories, 9.1g total fat, 0mg cholesterol 10mg sodium, 182.9mg potassium, 16.6g carbohydrates, 5.5g fibre, 1g sugar, 5.8g protein.
I found this recipe on Sarah Britton’s website, mynewroots.org, and I replaced the psyllium husks with ground flax seeds. Psyllium causes bad reactions in my stomach…you can hear the deep rumblings in the distance, getting progressively louder!
I’d love to know how you go with this recipe, whether you like it, and how you serve it.
Let me know in the comments below!
Chief Inspiration Coach
I'm a quirky scientist and a Health and Wellness Coach who helps 35+ women to understand and eat right for their body type.