spirit Changing Loaf afterward Sunflower Seeds, Flax, Almonds, unclean Nuts, Rolled Oats, Chia Seeds, Sesame Seeds, Rosemary, Psyllium Seed Husks, Fine Grain Sea Salt, Malt Syrup, Coconut Oil, Water
The ingredient of enthusiasm Changing Loaf
- 1 cup sunflower seeds /pepitas
- 1/2 cup flax /linseed seeds
- 1/2 cup almonds
- 1/2 cup unclean nuts I used cashews and walnuts
- 1 1/2 cups rolled oats
- 2 tablespoons chia seeds
- 1 tablespoon sesame seeds
- 1 tablespoon rosemary freshly chopped
- 4 tablespoons psyllium seed husks 3 Tbsp. if using psyllium husk powder
- 2 teaspoons fine grain sea salt
- 1 tablespoon malt syrup rice, OR 1 Tbsp. maple syrup
- 3 tablespoons coconut oil melted
- 1 1/2 cups water
The instruction how to make enthusiasm Changing Loaf
- In a loaf pan combine all dry ingredients, stirring well. Whisk rice malt syrup/maple syrup, oil and water together in a cup or small bowl.
- Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
- Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or overnight. To ensure the dough is ready, it should keep hold its shape even when you pull it away from the pan.
- Preheat your oven to 175u00b0C (350deg f)
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes.
- Bread is done when it sounds hollow when tapped. Let cool completely before slicing (oh so difficult, but important. I suggest leaving the house to resist!).
Nutritions of enthusiasm Changing Loaf
@type: NutritionInformation@type: 800 calories
@type: 54 grams
@type: 59 grams
@type: 16 grams
@type: 24 grams
@type: 14 grams
@type: 1310 milligrams
@type: 8 grams
