Tuesday, 16 July 2013


I found that recipe some time ago and finally I have a little spare time to try it. I love Sarah Britton's ideas and I am sure it will change my life.

That bread is so easy to make - one of the simplest things! It is great source of protein and suitable for vegans, vegetarians as well as for people with gluten allergies. 

/ You can find original recipe here

  • 1 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1/2 cup hazelnuts
  • 1 & 1/2 cups rolled oats
  • 2 TBS chia seeds
  • 3 TBS psyllium husk
  • 1 tsp sea salt
  • 1 TBS maple syrup
  • 3 TBS melted coconut oil
  • 1 & 1/2 cups water


Line baking loaf with parchment paper. 

Mix all dry ingredients in medium bowl. Melt coconut oil and add with maple syrup and water to the mixture. Mix well. Transfer to the baking loaf, smooth out the top with spoon and set on the side for at least 2 hours or overnight. The dough is ready when it keeps firmly together.

Preheat the oven to 175 C. Place in the oven and bake for 20 minutes. Remove bread for loaf tin, place it upside down on the rack and bake for another 30-40 minutes. Bread is ready when it sounds hollow when tapping it. Let bread cool completely before slicing.

Store it in tightly sealed bag for up to 5 days.