Gut Friendly Loaf

Gut Friendly Loaf

Unlike the highly processed loaves of white bread  at the supermarket, this bread is packed full of healthy fats and protein so will leave you feeling satisfied for hours on end. Toasting it makes it taste even better. The psyllium husk powder is a crucial ingredient to bind the loaf together – you can buy it at some supermarkets and most health food stores nowadays.

  • ½ cup buckwheat flour
  • ½ cup brown rice flour
  • 4 Tbsp psyllium husk powder
  • ¾ cup sunflower seeds
  • ¾ cup pumpkin seeds
  • ½ cup ground flaxseeds (linseeds)
  • ¾ cup quick oats
  • 1 Tbsp maple syrup
  • 4 Tbsp coconut oil, melted
  • ½ tsp fennel seeds
  • ¼ tsp coriander seeds
  • 2 tsp dried thyme
  • Salt and pepper
  • 2 cups water
  1. Line or grease a loaf tin.
  2. Add the buckwheat and brown rice flours into a large mixing bowl with the psyllium husk, sunflower seeds, pumpkin seeds, ground flaxseeds and oats. Mix everything together well.
  3. Add in the maple syrup, melted coconut oil, fennel seeds, coriander seeds, dried thyme, water and a good seasoning of salt and pepper. Combine until everything is evenly distributed.
  4. Transfer the mixture into a greased or lined loaf tin, making sure that the mixture reaches each corner. Leave it to sit on the bench for at least 30 minutes until the loaf has completely firmed up. During this time, preheat the oven to 175°C.
  5. Bake for around 25 minutes until completely set and the top has turned slightly golden. Leave to cool and then place on a rack.

Best stored in fridge.





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