This bread is vegan, gluten free and is packed full of fibre, protein, vitamins and minerals.
The perfect way to start the day or as a snack to keep you feeling fuller for longer. It has the consistency of rye bread and is adaptable in flavour by adding in what ever flavours you fancy!
Its so quick to mix together, you don't need to leave it to prove, just an hour in the oven on a low heat and it's done.
"What is so special about this bread?" I hear you ask!
Well let me tell you!
Flaxseeds are an excellent plant source of omega-3-fatty acids which are anti-inflammatory. Consuming flaxseeds is good for skin function and quality and can help keep cholesterol levels under control by preventing it being re-absorbed from the colon.. They have also been used in women's health because they are a source of phytoestrogen, which when converted by your intestinal flora, turns into two hormone-like substances which has had proven effects against breast cancer.
They are also great for digestive health because they are a good source of dietary fibre, as is teff, so they help to increase the frequency of bowels movements.
Flaxseeds are ideal to use in baking as they stay surprisingly stable under heated conditions.
Oats contains a fibre called beta-glucan which has been found to lower cholesterol levels and helps keep blood sugar levels under control. This is an excellent food to eat if you have type 2 diabetes or need to avoid energy dips through out the day.
You will need:
100 grams of sunflower seeds (ground up to make a flour)
90 grams of flaxseed
120 grams of ground oats
50 grams of teff flour
4 tablespoons of psyllium husks (this is what binds it together)
1 teaspoon of sea salt
1 tablespoon of agave
3 tablespoons of coconut oil
400ml of filtered water
You can then add different ingredients to change the flavour. This one I made was a sweet bread so I added a few chopped dates and a teaspoon of vanilla extract. For a savoury option you could add beetroot powder and caraway seeds. Get creative!
Combine all dry ingredients in one bowl and mix together
Combine all wet ingredients together then add it to the dry mixture bit by bit. Stir until the mixture is combined.
Pour into a 9" x 5" loaf tin and leave to sit on the counter for at least 30 minutes.
Pre-heat the oven to 170 degrees.
Cook for 20 minutes in the loaf tin, then remove, turn upside down and cook for another 40minutes or until a knife lifts out clean.
nutrition information from: George Mateljan - The World's Healthiest Foods, 2007.