I’ve been such a tease about this bread for over a week now. So I’m going to be really nice and not babble on like usual about crazy life happenings.
However, be warned that the next post will contain a whole lot of STUFT updates on the first day of preschool, running stuff, workouts and you now, whatever random things we’ve been
burning roasting. Ha ha.
I will give you just one sneak peak of my handsome little preschoolers though.
I know, right? Don’t you just want to hug them? Maybe that’s just me.
So the bread.
Well, I’m never one to do things in a timely manner or to follow directions appropriately, so five months later and more than just a few tweaks to the recipe, I have created my most favorite bread ever.
Yep, my new favorite bread. I used to live off this bread from Costco, and still love it (actually the whole family loves it), but since I’ve been doing the whole limited grain thing, I’m really excited to have a no grain, gluten free version of a bread that goes with, well, just about anything.
It’s magnificent. And let me tell you, I’ve been eating it daily many different ways just to make sure.
Here you go.
No Grain Seedy STUFT Bread
makes one loaf
1 cup sunflower seeds
1/2 cup ground flax
1/2 cup almond flour (I like the course ground like the one at Trader Joe’s)
3/4 cup coconut flour (Bob’s Red Mill is my favorite)
2 tablespoons chia seeds
4 tablespoons psyllium husk powder
1 teaspoon Himalayan ground sea salt
1 tablespoon maple syrup or one packet of stevia in the raw
3 tablespoons melted coconut oil
2 1/2 cups water
Mix all dry ingredients together on medium size bowl. Then add wet ingredients, adding water last. YOU can mix wet ingredients together separately, but I usually forget to and it’s come out fine just mixing everything together.
Dough is very thick. Make sure to mix well. I like to use my hands a little. Put dough in loaf pan greased with coconut oil
Let sit on the counter for at least 3 hours. I’ve left it out overnight before and then baked it in the morning.
Bake in oven at 350 for 20 minutes.
Remove from pan and turn upside down directly on rack (this is a little tricky). Bake for an additional 30 minutes. I like my bread a little soft in the middle, so you may want to leave it in the oven just a bit longer.
Cool on wire rack.
Slice and enjoy.
This bread freezes really well. I slice it up first and put pieces in ziploc bags and then freeze.
I’ve tried both versions using maple syrup and using a stevia packet. I prefer the maple syrup version.
Here are some pictures of this amazing loaf for your viewing pleasure.
Yep. It’s Paleo friendly. It’s nutty. It’s filling.
It’s just darn fabulous.
I should probably stop eating about three slices a day, but hey, I’m on a quest to figure out what is the best way to eat it.
Here are my favorite ways to top it so far:
with coconut butter and cinnamon
(What, how did that kabocha squash picture get in here?)
with avocado and Slap Ya Mama seasoning
I’m not sure what to try next. I’ll take suggestions though.
I’ve even had it plain and it’s fine on it’s own, but topping it is just so much more fun, isn’t it?
I may just have to get another loaf ready. This bread is definitely a new STUFT staple around here.
What’s your favorite bread (homemade or store bought)?
What’s your favorite bread topping?