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.
Ever since I had that impulse buy and bought psyllium husk at Trader Joe’s some of you told me I had to make The Life Changing Loaf of 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.
He he.
Here you go.
No Grain Seedy STUFT Bread
makes one loaf
Ingredients:
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
Directions:
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.
Notes-
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 SunButter
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?
Oh man that looks fantastic. Definitely pinning this one!
Your boys are so cute – they really don’t look as much alike as I used to think (I still don’t know who is who but…).
I definitely need some of this bread in my life!
Ha. I think everyone does, but that’s just my personal opinion. He he.
I’m a sucker for seedy type bread or as my husband calls it, “bread that has been dropped on the floor and picked up all the dirt.” Pinning this and will be making!
favorite bread topping coconut oil
hope they had a good first day!
looks sooo good!!
your body are soo cute
Wahoooooo! Making right away!
I love every kind of bread–but somehow my kids hate bread–what;s up with that???
Hey, I didn’t see any crazy first day of school outfits there! Ease them in slowly..first a pj pant here and there, a cape once in awhile, then a full blown costume
Yes please, with nut butter on top! The boys look adorable
I bet the bread would be amazing topped in coconut oil, stevia and cinnamon. Like cinnamon sugar toast (one of my FAVORITE breakfasts as a kid). Or maybe maple syrup instead of the stevia to keep it all whole and good
Wow! First day of school! Love your blog and share it with my grown family every day! Have you attempted this with chia instead of flax? I think I am going to try it tonight. We are sensitive to too much flax for various reasons but can tolerate chia. Just wanted your input!
Laura- There’s chia in there too. Haven’t tried it with all chia though. Will have to experiment. The flax may be giving me a bit or trouble too. Let me know if you try it first.
No no. DEFINITELY not just you. I’d hug those boys…ughhh so adorable!
I’ve been meaning to make one of these style breads that are all over blog world right now.
.
Your version looks stellar, I love the addition of coconut flour.
Topping? Fresh peaches and cashew butter- LOVE
Xxx
Thanks Sarah….. um, great topping idea BTW.
HOLY YUMMERS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I might not be able to portion control! I used to get that Costco bread too but I am all over Silver Hills bakery right now!!!!
I haven’t heard of Silver Hills bakery. I better check it out.
I wrote a post on them in August if you check my blog – soooo good!
PS: How old are the boys?
They’ll be 4 at the end of December.
Impressive! I don’t have those ingredients, so please feel free to send me a loaf. I of course have all the toppings…HAHA! I love the coconut butter and cinnamon. PS: I spy plantains…I need to pick some up at the store this weekend.
Your recipe says Sunflower Seeds…do you mean kernals? Because don’t you have to spit out the seeds of the sunflower and only eat the kernal?