I have discovered the perfect loaf recipe. Ever since I’ve been preaching the seed loaf life to all of my loved ones. This loaf is honestly life changing- it’s the answer to all my loaf dreams. This loaf is made of whole-grains, nuts and seeds. That’s it! Yep, no flour, no raising agents and it’s vegan and gluten-free. AND it’s easy as heck to make. What?? I wish I could take credit for this one but I’ve adapted the recipe from Sarah Britton aka My New Roots.
It’s protein and fibre rich to keep you satiated for longer, packs a nutritional punch (loaded with minerals and vitamins) and it’s tastes amazing.
It’s full of nuts and seeds, does this mean it’s fattening? Actually, it’s quite the opposite, consuming healthy fats actually helps to stabilise body weight, supports a healthy cardiovascular system and reduces inflammation throughout the body. Nuts and seeds provide healthy fats which are the building blocks for cell membranes, support hormone balance and as well as acting as carriers for fat-soluble vitamins such as A,D, E and K.
This loaf is packed with protein, with nuts, seeds and whole-grains providing a broad variety of amino acids. Protein is needed for growth and repair of tissues. Protein provides the building blocks of bones, muscle, skin, cartilage and blood, it is required for neurotransmitter syntheses and keeping our hormones happy. Buckwheat and chia seeds both contain all 8 essential amino acids- woop!
So much fibre! Fibre is our friend! It normalises our bowel motions by softening the stool and increasing bulk. Fibre supports our bowel health through it’s fermentation and acting as a broom (insoluble fibre) to sweep out toxins from our colon. Fibre, particularly soluble fibre (psyllium and beta-glucans found in oats) also helps control blood sugar by slowing the absorption of sugar as well as improving lowering bad cholesterol levels and supporting cardiovascular health. Fibre-rich foods can support healthy body weight as they are very filling.
- 1 cup sunflower seeds
- ½ cup flax seeds
- ½ cup almonds
- 1cup gluten free oats
- ½cup buckwheat
- 2 tbsp chia seeds
- 4 tbsp psyllium husks
- 1/2 tsp Himalayan or Celtic salt
- 3 tbsp coconut oil, melted
- 1½ cups water
Combine all dry ingredients in a silicon loaf tin. Mix the coconut oil and water together and add this to the dry mix, Combine well and be sure to get into the corners. The dough should become thick Use the back of a spoon to smooth out the top and allow to rest for a couple of hours. When you pull the side of the loaf pan the dough should retain it’s shape. Preheat your oven at 175 degrees. Bake the loaf for 20mins on the middle rack. Remove loaf from pan and continue to make upside down for a further 30-40mins. It should have a hollow sounds when ready. Let it cool completely before slicing. Store in an airtight container for up to five days.