Ingredients
1C raw sunflower seeds (680c, 24k, 28p, 12f)
1/2C flax meal (280c, 16k, 12p, 12f)
3T hemp hearts (160c, 3k, 10p, 3f)
1-1/2C gluten-free rolled oats (450c, 81k, 18p, 12f)
2T Chia seeds + 6T water (120c, 10k, 6p, 10f)
4T psyllium seed husks (33c, 12.76k, 1p, 12.75f)
1/2t salt
1T maple syrup (52c, 13.42k, 0p, 0f)
3T blood orange infused olive oil (357c, 0k, 0p, 0f)
1-1/2C water
3T orange zest
1/2C almond flour (320c, 12k, 12p, 6f)
1 whisked egg (74c, .38k, 6.29p, 0f)
1/4 second of Olive oil spray (1c, 0k, 0p, 0f)
12 servings (depends upon thickness of slices)
Per serving: 210.58c, 14.38k, 7.78p, 5.65f)
Directions
First gather all the ingredients you will need.
2) Prepare the flax meal + chia seeds: Grind the flax seeds, then add the meal to a bowl with 3/4C water and set aside. FOR the chia seeds, add them to a different bowl with 6T of water. Let each stand ~5-10 minutes so they become gelatinous.
3) Turn oven on 350F. Spray olive oil in a loaf pan. Mix all the dry ingredients together making sure they are well combined. In another bowl mix the wet ingredients. Then add the wet to dry. Mix using a fork.
4) Using a spatula, place the wet mixture into the loaf pan patting it down into place and smoothing out the top. Cover with a kitchen towel and let the loaf stand at room temperature for at least ~30 minutes to incorporate (longer is okay but do not exceed a couple of hours).
5) Place in the oven and bake ~30 minutes. Remove from oven and carefully take the bread out of the loaf pan, flip it over so the bottom is now the top and return to the oven for another ~30 minutes. Remove from oven and carefully place on a cooling rack.D
[x] Flexitarian + Omnivore
[x] Pescatarian
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: egg
[O] Oxalate Avoidance: orange, seeds, nuts
[x] Purine Avoidance
[x] Allergies: NUTS, SEEDS, EGG
— with changes —
[x] Vegan: use egg replacement
[x] Allergies: Replace almond flour with another of your choice
Comment
This is a dense and small loaf, but chewy, tasty and healthy. It is a good alternative to regular bread, but it is like gluten free bread — so cut thicker slices. I toast and top with avocado and a bit of salt (yummy) or melted cheese and a tomato slice.
For vegan bread remove the egg; the bread will be softer and more crumbly so you will have to cut thicker slices, bake in the oven (rather than toaster), and serve flat with a topping. Or follow the recipe for a similar bread linked at the bottom.
No preservatives: Do not keep this bread on the counter as it has no preservatives; bake and eat or keep in the fridge.
A note about oil: I use infused oil combined with zest so that there is some hint of flavor, otherwise this bread just tastes “healthy.” You can use any oil you want, but I suggest sticking with some kind of infused Olive oil.
I have also used this bread for Crostini (an Italian appetizer consisting of small slices of toasted bread with toppings) with melted cheddar cheese, blueberry jam, and fresh blueberries with a small mint leaf as a topping. Great for a brunch.
Source This recipe is based on one I found from: Norma Kamali Nut and Seed Bread. Her bread is vegan as she does not include an egg and is very different in ingredients and cooking process. But worth a try!
