Homemade Health Bread
It’s times like these, rushing around New York for fashion week events, that make us grateful for simple, nutritious recipes we can grab on the go — like a slice of this health bread from My New Roots. Packed with seeds and nuts, it’s a make-ahead snack that’ll keep you fueled all day long.
- 1 cup sunflower seeds
- ½ cup flax seeds
- ½ cup hazelnuts or almonds
- 1 ½ cups rolled oats
- 2 tablespoons chia seeds
- 4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
- 1 teaspoon fine grain sea salt (add ½ teaspoon if using coarse salt)
- 1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 tablespoons melted coconut oil or ghee
- 1 ½ cups water
In a flexible, silicon loaf pan 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.) Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, 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.
Store bread in a tightly sealed container for up to five days. Freezes well, too – slice before freezing for quick and easy toast. Enjoy!