I take this name from its creator, a long time favourite Blog of mine to follow – My New Roots. Sarah has made it famous, but I feel that I must share this incredibly wonderful and delicious recipe with you. In Sarah’s words: “It took me a long time to settle on the title for this post. Why? Because it’s quite a statement to suggest that a humble loaf of bread will change your life. I am willing to be so bold.”
I can’t explain why this bread is so good, and why it is so life-changing but when there are so many things you “can’t” eat, it’s refreshing when you come across something so delicious and fulfilling that you enjoy making and sharing. All the ingredients are things I know are good for me and that I love consuming so to put them all together into a dish and call it bread…it’s just pure genius! I adore the fact too that I can now also create an open sandwich with some of my favourite toppings with this bread, for an easy and quick lunchtime snack. And, the fact that my little boy loves it, even when he was 9 months old and just working our solid food, is even more testament to me that it’s the right food for our family. Now that’s he’s 14 months, when I pull it out of the oven in the morning his eyes light up and he can demolish a whole piece within 5 minutes!
Makes 1 loafIngredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats (I buy gluten free oats)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
(I sometimes use quinoa flakes in place of the rolled oats, you just need to add about 1/2 cup more water for absorption.)
As I have explained here, my husband and I quit sugar over two years ago. We both feel much better, less ‘foggy’ in the head and have lost inches all over. I also don’t eat dairy nor gluten so sometimes trying to find a delicious dessert or ‘treat’ that tastes good but fulfills all of our food ‘intolerances’ is a bit tricky. This coconut cheesecake however fits the bill. It is easy to prepare in your food processor or Thermomix, and packs a punch when presented with fresh berries at a dinner party!
1 and 1/2 cups desiccated coconut
1/2 cup cashews
10 medjool dates, seeds removed
2 tablespoons cacao or cocoa
1 tablespoon full fat coconut cream*
1 and 1/2 cup cashews (I cover these with water and soak them while I get out the other ingredients and make base)
1 cup full fat coconut cream*
4-5 tablespoons rice malt syrup
4 tablespoons coconut oil
1 teaspoon concentrated natural vanilla extract
pinch of salt
The first thing I do is cover the 1 and 1/2 cups of cashews for the topping with water. I set that aside to soak while I gather my ingredients and start the base.
Place the base ingredients into your food processor and blend at high speed until the mixture resembles a fine crumb. Press the mixture firmly into the base of a spring form pan. Mine is 18cm.
Place in the fridge to set while you make the topping.
Drain the cashews that have been soaking and place them into your food processor. Add 1 tablespoon of the coconut cream and blend at high speed. Add another tablespoon of the coconut cream, scrape the mixture back onto the blades and pulse again. You want to get this as smooth as possible. I typically add another tablespoon of the cream and give it one more pulse before moving on to the next step.
Add the remaining ingredients and blend until the mixture is smooth and well combined. Pour the mixture onto your base and place in the freezer for 4 – 6 hours to set.
You can serve it at this point or slice into serving and return to the freezer.
You can also make this cake in advance and simply remove it from the freezer around 20 – 30 minutes before slicing and serving.
*I buy the 270ml tin. I use one tablespoon in the base and the remainder in the topping
(Recipe credit must go to http://www.wholefoodsimply.com)