It is very well known that I am bad at decision making and the cereal aisle actually gives me anxiety. Breakfast and I just have a love hate relationship as everything store bought seems to be full of sugar and within an hour I am hungry again.
That was until I discovered Life Changing Loaf – the almost too filling dense bread. Sure, this isn’t a new concept but hopefully a few of you out there haven’t come across this amazing recipe yet and will be inspired. I challenge anyone to feel hungry hours after eating just a lil slice of this nut and seed concoction.
Cranberries, dates, walnuts, quinoa, buckwheat, dried figs are just some of the ways you can play around with this loaf but here you have the basic steps to ensure you experience this beauty. With no flour, no refined sugar and no egg this has natural all over it!
My take on Life Changing Loaf
3 cups oats
1 cup golden flaxseed
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup roughly chopped almonds
1/2 cup roughly chopped walnuts
3tbs chia seed
3tbs psyllium husk
2 cups of water
3tbs rice malt syrup (honey, agave, maple syrup or coconut nectar will also work)
3tbs coconut oil
Pre heat you oven to 160 and line a baking tin.
Mix together the dry ingredients in a large bowl then whisk or shake the wet ingredients together. Pour in a little of the water mixture into the bowl and stir around. Continue this gradually until you have a milky, sticky mixture. If you feel the mixture is still slightly dry just add a little more water.
Carefully spoon the mixture into your prepared baking tin, pressing down evenly. You want the loaf to be firmly tucked into the tin.
Bake for 20 minutes. Bring the loaf out of the oven and turn onto a baking tray and cook for a further 20 minutes on the other side.
This will last on your kitchen counter or in the fridge for 3-4 days. Alernatively, it can be sliced then frozen. My fav way to eat this bread is with mushed banana and peanut butter or smashed avo and feta. Nom nom.