I had plenty of seeds and nuts, and even had some leftover oats from a previous granola batch. So the only thing I was missing was the psyllium husks. I had never used the psyllium husks before, but was somewhat familiar with it. At least I had heard of it… seen many raw recipes that used it as a binder. Normally the psyllium husks can be found at any natural/whole food store… usually shelved with the vitamins. So I went and bought some psyllium husks… and a couple of days later I tried the recipe and loved it.
The bread “dough” can be made a few hours before baking, or you can allow the dough to “soak” and rest overnight. I ended up leaving it overnight and baked it in the morning. I chose to adjust the original recipe, by using nuts and seeds I had in the house… and adding an extra tablespoon of coconut oil. You can play around with the recipe a bit by adjusting the seeds and nuts to preference.
After baking the bread, it is important you let the bread cool down completely… it really needs it. Otherwise, it can have that gummy interior. Personally, I like to toast the bread slices… it just gives the bread better structure and texture, as well as a ton more flavor. Best of all, if you are looking to make an egg-free, gluten-free bread, it’s a great recipe. However, you will need to use GF oats for a true gluten-free bread. Hope you enjoy…
- Line a 9×5 inch loaf pan with parchment paper, making sure the parchment paper comes to at least the top of the pan.
1. In a bowl add all the dry ingredients and stir to combine.
- Preheat oven to 325°F
1. Place loaf pan in the oven on the middle rack, and bake for 30 minutes..Remove bread from loaf pan( being careful to not break it as it can be fragile), then place it upside down directly on the rack and bake for another 40-45 minutes or so… use a long spatula to help you place the loaf on the cooking rack.