Super Health Bread
Bread is one of the easiest things to have on hand because you can literaly make it apart of any meal (breakfast, lunch, dinner, snack etc), but I find that often breads that I buy seem to 'weight me down' in the sense that it takes a lot of energy for me to digest them (even if they are wheat / gluten free and low FODMAP). I find my stomach struggles eating a lot of grain-based flours (even gluten free and non-wheat / rye / barley) so eating a lot of them (i.e. as the main part of a meal / snack) lower my energy levels & I also bloat a bit too. I think this is due to the fact that these grains, even if gluten free and low FODMAP (i.e. not wheat / rye / barley) still can be hard to digest. So I wanted a bread that was easily digestable, good for you, and able to provide a good source fo energy for the next few hours. And also one that doesn't take too long or too much energy to make....
So I came up with the recipe for this bread that is mainly nut and flax based, with some psyllium husk powder as well. And, while I can't really taste the cinnamon, adding it hides the taste of the psyllium etc etc which makes it taste less like pure 'health food'.
I do also have a confession to make: I am in love with psyllium husk powder. I have been adding it to as much as I can lately (or rather 'hiding' it as I don't like the taste). It does a wonder for digestion, containing both soluble and insoluble fibre. Soluble fibre dissolves in water and soothes the digestive tract, while the insoluble fibre acts as a broom to 'sweep' your insides clear so is great at regulating digestion and (I hate to say it) bowel movements. Moving on...
I've been making a loaf of this every sunday and then eating it throughout the week. It lasts me usually until ~friday if I'm having 1-2 pieces a day (although lately my family have been eating it aswell so it gets used up quicker!). I store mine in the fridge, but you can freeze some to have on hand as well.
Makes: 1 loaf of bread (~10 serves)
Prep time: 10 minutes
Cook time: 35 minutes
- 1.5C almonds (to be blended into almond meal)
- 1C your choice of chopped nuts (I used 1/2C hazelnuts and 1/2C macadamia nuts)
- 1/2C Psyllium Husk
- 1/2C LSA mix (mix of Linseed/flaxseed, sunflower seed meal and almond meal)
- 5tbs flax seeds
- 3tsp cinnamon
- 1tsp salt (optioal)
- 1/2tsp baking powder
- Pure stevia extract equivalent to 2 tsp sugar **
- 3/4C water
- 1/4C Rice malt syrup
- 1/3 C coconut oil
- 2 eggs
**Note: check ingredients of stevia to make sure it is pure - often additives like ethanol or inulin can be added to make the stevia a 1:1 ratio with sugar. Pure stevia should be a lot less than sugar to be the equivalent sweetness. The stevia I use has an enclosed small scoop equivalent to 1 tsp of sugar.
1. Preheat oven to 180 degrees celcius (fan forces)
2. If almonds not already blended into almond meal, place almonds into blender (I used a thermomix) and blend into almond meal
3. Chop other nuts (where I used 1/2C hazelnuts and 1/2C macadamia nuts) into ~1/2 or 2/3 depending on the size you want them to be in the bread
4. Add all nuts to a mixing bowl and then add all other dry ingredients (psyllium husk, LSA, flax seeds, salt, stevia, cinnamon, baking powder)
5. Mix dry ingredients together
6. Add in all wet ingredients (water, coconut oil, eggs, rice malt syrup) and mix everything together
7. Line an oven pain with baking paper and place mixture / dough in
8. Cook at 180 degrees celcius (fan forced) for roughly 35 mins - crust should look golden/brown and test the centre of the loaf to make sure it isn't still runny / sticky. Make sure you check it regularly to ensure it isn't burning!
9. Eat plain, or top with any choice of toppings (I've used rice malt syrup, peanut butter, basil pesto and olive oil butter)