This is a super simple bread recipe that’s gluten free and has lots of protein and fiber. I took it from this website- and then add flakes of seaweed into it. So far I’ve used nori and wakame, but it’s worth trying any or all of them. The seaweed gives it a savory tone and makes it a little richer in flavor. This recipe is adapted from My New Roots.
Ingredients:
1 1⁄2 cups / 145 g Rolled Oats
1 cup dried seaweed torn into small pieces 1⁄2 cup / 70 g Raw Pumpkin Seeds
1⁄2 cup / 70 g Raw Sunflower Seeds
1⁄2 cup / 55 g Raw Hazelnuts Filberts
1⁄4 cup / 35 g Raw Almonds 1⁄3 cup / 50 g Sesame Seeds 1⁄4 cup / 20 g Ground Flaxseed Meal
2 tbsp Chia Seeds 3 tbsp Whole Psyllium Husks
1 cup dried seaweed torn into small pieces 1 1⁄2 tsp salt
2 tbsp Maple Syrup 3 tbsp Melted Coconut Oil
1 1⁄2 cups / 350 ml water
Directions:
1. In a bowl combine all dry ingredients, stirring well. 2. Whisk maple syrup, oil and water together (I do this in a saucepan so the oil or ghee melts) 3. 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). 4. Put parchment paper in a bread loaf pan and fill.
5. Smooth out the top with the back of a spoon. Let sit out on the counter for
at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it. 6. Preheat oven to 350°F 7. Place loaf pan in the oven on the middle rack, and bake for 30 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 (difficult, but important). 8. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast! (Note, this bread slices better without a serrated knife).