Bread alternatives - Julie Buckley

Bread alternatives - Julie Buckley

Bread alternatives normally taste terrible and eggy or dry and nothing like the real thing. This bread is life changing, not because it tastes like the addictive stuff that is hard to give up but because it is dense, tasty and satisfying. It makes a great base for many toppings or slathered with butter or nut butter.

Life Changing Loaf

1 cup sunflower seeds
1/2 cup flax seeds (linseeds)
1/2 cup almonds
1 1/2 cups dessicated or thread coconut
2 tablespoons chia seeds
4 tablespoons psyllium husks
1 tsp fine unprocessed sea salt or himalyan salt
1 tablespoon maple syrup or 5 drops stevia
3 Tablespoons melted coconut oil or butter
1 1/2 cups water

Mix together the dry ingredients. Mix together water, melted coconut oil or butter and stevia or maple syrup. Add to the dry ingredients and mix well until everything is completely soaked aand th dough becomes very thick. If the dough is too thick to stir add another 1-2 teaspoons of water until it is more manageable.

Place in a lined or greased baking tin or a flexible silicone loaf pan and smooth the top with the back of a spoon. Let it sit on the bench for at least 2 hours or overnight. To ensure the dough is ready it should be firm and hold together if you pull it away from the side of the tin.

Preheat the oven to 175 degrees celcius and bake your bread in the middle rack of the overn for 20 minutes. Remove bread from the tin and place upside down on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

Store bread in a tightly sealed container for up to 5 days. Freezes well - slice before freezing for a quick and easy toast.


- Julie Buckley (Chef)
Diabetes Clinic New Zealand