Gluten-Free Vegan Loaf of Bread

Vegan Mofo Recipe #8

This magic loaf of bread is so good.  I have made it numerous times and it usually doesn't last very long.  It's perfect for breakfast with a little bit of jam or with some avocado and sliced radishes.  My sister in law, KK is gluten intolerant and this amazing loaf of bread is perfect for her.  When she tried it she was super excited.  Honestly, it's that good.  This recipe is copied pretty much verbatim from mynewroots.org.  There is not\ need to change it because it's pretty perfect.  You can always change out the hazelnuts with pecans or almonds.  I have also add some cranraisins before as well.  You can play with this recipes add a few things here and there but do not omit the psyllium husks.  They keep the loaf together.  Hope you enjoy this as much as my family does.  

"Life-Changing Loaf of Bread"

1 cup sunflower seeds, you can also do have pumpkin seeds

1/2 cup flax seeds

1/2 cup hazelnuts, almonds or pecans

1 1/2 cup old fashioned rolled oats

2 tbsp chia seeds

4 tbsp psyllium seed husks

1 tsp sea salt

1 tbsp maple syrup

2 tbsp melted coconut oil

1 1/2 cups water

Directions:

1. In a loaf pan combine all dry ingredients.  In a mixing bowl combine all remaining ingredients and combine to loaf pan.  Make sure to stir evenly and smooth the top of the mixture with a spatula. Set mixture aside for at least two hours to let the water soak up the ingredients.

2. Preheat oven to 350 degrees Fahrenheit.  Placed loaf in oven and cook for 20 minutes.  Then removed from oven and using a small spatula removed loaf from pan.  Place on a cook sheet and back in the oven for another 20-25 minutes.  Loaf is done when is sounds hollow inside.

3. You can store the loaf in the refrigerator.  It toasts beautiful.  If you can keep your hands off it for long enough the loaf keep sliced pieces in the freezer.

See mynewroots.org