I have always been a huge sucker for hearty bread. I get it from my mom, the more nuts and seeds and oats in our bread the better. When I stumbled across images of this recipe on another blog, I knew I had to try it and I assure you, it did not disappoint. The amazing thing about this recipe is that it uses only chia seeds and psyllium husks as the binding agents, no flour or eggs, making this bread both gluten-free and vegan. My diet is not gluten-free and it’s certainly not vegan, but these ingredients create bread that is low in carbs while incredibly high in nutrients, fiber and protein. That’s what sold me. No crap fillers, just seeds!
I have this habit of fully adapting recipes before I even try the original, because I know what I like. But I will definitely try the original next time to see how the taste balances through the loaf without the addition of my favorite nuts and spices. Try the original version of this recipe, try mine or try your own adaptation…whatever, I don’t care, just make this bread immediately!
Homemade Seven Seed Coconut Bread (adapted from My New Roots)
- 1/2 cup sunflower seeds
- 1/2 cup slivered almonds
- 1/4 cup ground flax seeds
- 1/4 cup poppy seeds (or sesame seeds…or both!)
- 1/4 cup pumpkin seeds
- 1/4 cup hazelnuts
- 2 tablespoons chia seeds
- 1 tablespoon coconut flakes (optional)
- 1 1/2 cups large flake oats
- 3 tablespoons psyllium husk powder
- 1 teaspoon fresh ground salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon organic honey
- 3 tablespoons coconut oil
- 1 1/2 cups coconut water
In a large bowl, combine all the dry ingredients and stir until thoroughly combined. In a small saucepan over low heat, warm the honey, oil and water and whisk until all the honey is dissolved. Pour the water mixture over the dry ingredients and knead until a dough forms. Press the dough evenly into a small bread loaf pan, cover and set aside to rest at room temperature for a minimum of 4 hours or overnight. Preheat the oven to 350 degrees, uncover the loaf and sprinkle the top with a pinch of granulated sugar (optional) and additional cinnamon. Bake for 20 minutes, then remove the loaf from the pan and place directly on the oven rack to bake for an additional 30 minutes. Once done, allow the loaf to reach room temperature on a cooling rack.
Slice and enjoy this bread as is, or lightly browned in the toaster! Have it toasted and topped with fresh chopped avocado for breakfast…or raw and smothered with a bit of fresh goat cheese and micro-greens! So delicious, nutritious and exceptionally hearty.