Nutty Seedy Everyday Loaf
Our Everyday Loaf is both vegan-friendly and gluten-free, it's packed with protein and fibre, and is completely delicious! It's super easy to make too, it just takes a little forward thinking so the dough has time to sit before baking. It won't rise like a regular loaf, so don't be disheartened if it looks a little more rustic than you're used to - but once you bite into it, you'll be won over by it's wholesome, nutty and seedy texture - you will be baking this time and time again, we're sure of it.
This recipe is based on the My New Roots Life Changing Bread, but with some tweaks, meaning you can pick up every single ingredient in store - or from your local refill shop if you're not local to us.
*As tempting as it may be to drive straight in once you take it out of the oven, it is super important to allow the loaf to completely cool before slicing, otherwise it will crumble (and no one likes a crumbled loaf).
4 tablespoons chia or flaxseed, ground (you can do this in a high-speed blender, it takes seconds!)
135g sunflower seeds
65g hazelnuts or almonds, or pumpkin seeds to make it nut free
145g almond flour, or porridge oats for a nut-free version
2 tablespoons chia seeds
1/2 teaspoon sea salt flakes
1 tablespoon maple syrup
3 tablespoons melted coconut oil
1. Line a loaf pan with parchment paper
2. Add chia seeds to a blender and blend to form a coarse meal
3. Add the ground chia seeds to a large bowl, along with the rest of the dry ingredients
4. In a small bowl, whisk together the maple syrup, coconut oil and water, then pour into the dry ingredients. Stir to combine until the dry ingredients are completely soaked. If the dough becomes too thick, add small amounts of water gradually as needed until the dough is manageable
5. Transfer the dough to the loaf pan and use the back of a spoon or a spatula to smooth over the top. Leave on the counter overnight or for at least two hours
6. Preheat oven to 175 degrees C
7. Bake loaf for 20 minutes, then take it out of the loaf pan and place it upside down, directly on the oven rack and bake for another 35-40 minutes. The bread is ready when it is golden on the outside and sounds hollow when tapped. Remove from the oven and allow to fully cool before slicing, or the bread will crumble
8. Store in a sealed container for up to 5 days, or freeze for up to 3 months. Slice before freezing and toast to defrost
9. Dip in soup or serve with scrambled eggs or tofu and a big handful of greens for something savoury, or homemade chia jam and nut butter or tahini for something sweet. Or, simply enjoy on it's own with a good slab of organic butter or plant-based alternative.
Enjoy and please do tag us over on Instagram if you do try this at home!