Miracle Bread

Miracle Bread

Most of the recipes on here are my own. This one is not! I made a couple of minor substitutes, which worked out well.  Most of the ingredients are not pantry staples for me, so I ordered one item online and found other ingredients at Trader Joe's. I likely could have sourced the ingredients at Fresh Thyme or Global Foods also. 

Toss together in a medium bowl: 

1 c. sunflower seeds 

1/2 c. flax seed meal

1/2 c. sliced almonds

1 1/2 c. rolled oats

2 T. chia seeds

3 T. psyllium husk powder

1 t. Himalayan sea salt 

Whisk together: 

1 T. maple syrup 

3 T. melted coconut oil 

1 1/2 c. warm water

Add liquid to dry ingredients and stir until it becomes very thick (if it's too thick, add a bit more water...but this ratio worked well for me). Pat into a lightly greased loaf pan then let it sit for at least 2 hours, or as long as overnight. I added a generous topping of hemp seeds and pressed them into the dough. 

Bake at 350 degrees for 20 minutes. Remove loaf from pan (gently loosen sides before turning pan upside down), then bake on a pan for another 30-40 minutes. Bread is done when it sounds hollow when tapped.

Let bread cool before slicing. I sliced the entire load thinly (~1/4"), pulled out a few slices for immediate use, then double wrapped in plastic wrap and foil before freezing the rest. 

I've used this gluten free bread as "crackers" on a charcuterie board, as buttered toast, and I've piled it with everything from mackeral and avocado, to fig butter and burrata. It provides an excellent foundation for any flavor profile as it's own taste is derived from "neutral" ingredients. Here you go!