Life Changing Loaf of Bread

Last post was a cracker inspired by this loaf, Sarah Brittons Life Changing Loaf of Bread, packed with goodness, whole grains, nuts, and seeds. High in protein, incredibly high in fibre, and it is wheat-free/glutrn-free (read below) and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you.
Is this loaf Gluten free…yes and no, avoiding wheat this loaf is great, if you’re a coeliac it a slightly more complicated story as is explained on Coeliacs Australia website
The toxicity of oats for people with coeliac disease is controversial and has led to differing recommendations as to its suitability as part of a gluten free diet.

The term ‘gluten’ is used to collectively describe the grain storage proteins (‘prolamins’) from wheat, rye and barley that are toxic to people with coeliac disease. The prolamins are called gliadin (from wheat), hordein (from barley) and secalin (from rye). In people with coeliac disease, ingestion of these prolamins is harmful. Oats contain a distantly related prolamin called avenin. There remains some uncertainty over whether avenin from oats is harmful to people with coeliac disease. Coeliac Australia’s current position regarding the suitability of uncontaminated oats (wheat free oats) is based on collective evidence from multiple studies over many years around the world that have assessed oat safety in coeliac disease. These have shown that most people with coeliac disease can safely consume oats. However, some studies have also shown oats can trigger potentially harmful immune responses. Therefore, in accordance with the position of Food Standards Australia and New Zealand, oats are not currently recommended for people with coeliac disease. It is important to note that most commercial brands of oats are contaminated with wheat, barley and/or rye. These contaminants will be harmful to people with coeliac disease.

Life Changing Loaf of Bread

INGREDIENTS

1 cup / 135g sunflower seeds

½ cup / 90g flax seeds

½ cup / 65g hazelnuts, cashews or almonds any nut really

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. maple syrup for sugar-free diets, use a pinch of stevia

3 Tbsp. melted coconut oil or ghee

1 ½ cups / 350ml water

INSTRUCTIONS

In a flexible, silicon loaf pan combine all dry ingredients, stirring well, if you don’t have one just use a large bowl and place into loaf tin before baking
Whisk maple 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).
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!

NOTES
I double this recipe often so I can have one in the freezer and one on the go

Makes 1 loaf

Seeded Crackers

Looking for a cracker you can make yourself, whether to save money, know exactly what you’re eating, reduce exposure to cheap, nasty and potentially toxic ingredients, wanting to exclude wheat or all of the above…these are the ticket. A recipe from Sarah Brittons cookbook My New Roots, I’ve included her flavouring suggestions, however the options are endless.. I often just use salt and pepper.

Seeded Crackers

Ingredients

• 1 cup / 135g sunflower seeds

• ½ cup / 90g flax seeds

• ⅓ cup / 50g pumpkin seeds

• ¼ cup /40g sesame seeds

• 1 ½ cups / 150g rolled oats (you will need to purchase GF oats to make this strictly GF)

• 2 Tbsp. chia seeds

• 4 Tbsp. psyllium seed husks 3 Tbsp. if using psyllium husk powder

• 1 ½ tsp. fine grain sea salt

• 1 Tbsp. maple syrup for sugar-free diets, use a pinch of stevia

• 3 Tbsp. melted coconut oil or ghee (make it yourself)

• 1 ½ cups / 350ml water

Rosemary, Garlic, and Smoked Salt Half-Batch:

• 2 Tbsp. chopped fresh rosemary

• ¼ - ½ tsp. garlic powder depending on how strong you like it

• smoked sea salt to taste

Fig, Anise, and Black Pepper Half-Batch:

• 3 large dried figs approx. 70g

• 1 tsp. anise seed

• 1 tsp. cracked black pepper

Instructions

• In a large bowl combine all dry ingredients, stirring well. Whisk maple 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). Divide the dough roughly in half, and set aside one half.

• Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.

• Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges. Watch them 1 minute too long can make the difference

• Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.

Notes

Makes 2 baking sheets of crackers

Sweet Potato Stacks with Kale Pesto, Buckwheat and Butter Beans

Another recipe from our Winter Solstice Celebration, this recipe is a go to for me when we have retreat guests, ticks all the boxes and is easily adjustable for food intolerances…use asafoetida instead of garlic, change nuts up, omit beans if need be….make it your own. I often end up with extra buckwheat mixture with is great on crackers or on it’s own as a quick snack.

Ingredients

4 cups / 120 g Kale, tough ribs removed, leaves roughly chopped (I’ve used silverbeet also)

1 cup / 140 g raw Walnuts

1 Garlic clove

1 organic grated Lemon and zest

Fine Sea Salt

1 teaspoon pure Maple Syrup

2 to 3 tablespoons cold-pressed Olive Oil , plus more for garnish

2 Sweet Potato (approx 1 kg)

Knob of Coconut Oil or ghee

Freshly cracked Black Pepper

1 cup / 200g Buckwheat

1½ cups / 250g/1 Can cooked Butter Beans (any white bean will do)

125 g soft Goats Cheese or Cashew Cheese

Method

Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper.

Put the chopped kale in a food processor and add the walnuts, garlic, lemon zest and juice, ¼ teaspoon sea salt, maple syrup, and 2 tablespoons olive oil. Blend on the highest setting until the desired consistency. This pesto is quite dry, so add more olive oil if desired. (The pesto will keep in an airtight glass container in the fridge for 4 to 5 days.)

Slice sweet potato into rounds approximately ¾ inch / 2 cm thick; aim to have 12 to 16 slices. Lightly coat the slices with oil, sprinkle with salt and pepper, and put them on the prepared baking sheet. Bake for 20 to 25 minutes, until tender.

Meanwhile, rinse the buckwheat well, then put it in a saucepan and add ½ teaspoon salt and 2 cups / 500 ml water. Bring to a boil, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the buckwheat is tender and the water has been absorbed.

In a large bowl, combine the cooked buckwheat, butter beans, and enough kale pesto to coat everything well. Toss to combine. Season with salt and pepper.

To assemble, put 1 round of sweet potato on a plate. Spread the round with goat/cashew cheese and top it with about ¼ cup / 50 g of the Buckwheat mixture. Top with another round of sweet potato and repeat on the other plates. Enjoy immediately.