There are lots of recipes out there for this sort of flour-free loaf, I’ve tried a few and altered to create my own favourite recipe. If the loaf is cut into 14 slices or so, there is about 5-10 grams of protein and fiber in each piece. It’s best toasted and is absolutely lovely with a spread of any kind, hummus, goat cheese, nut butter, avocado, etc.
Alter to taste by adding in 3/4 cup of any toasted and chopped nut, 1/2-1 cup of dried fruit (I’ve been using barberry which are delightfully tart), and sprinkle in any herbs or spices, sweet or savory, vanilla, chilies, chocolate chips, whatever you wish.
I measure the flax and chia out first and then grind them myself, not to a complete powder, only enough to break them up. If you use pre-ground, you may need to add in more liquid. Same if you substitute the flaked oats for barley, quinoa, etc. I have been using half oats and barley, the flavour profile is similar. Quinoa flakes can be bitter, FYI.
2 1/4 cup rolled oats
1 cup sunflower seeds, toasted and you may chop if you wish smaller seed pieces
1/2 cup pumpkin seeds, same as above
1/3 psyllium seed husk powder
3 TBSP ground flax (I used golden and brown)
3/4 cup ground chia
2 TBSP honey or maple syrup
1/4 cup oil (I have been using olive but ghee, melted butter, coconut, whatever you like)
2 1/2 cups water
1 cup prunes (or a combo of dried fruits)
pinch salt
Heat the water to boiling and pour over the prunes to soak until soft and cooled, in the meantime add all dry ingredients together.
Blend the prunes & water until smooth enough that there are no large chunks.
Add syrup and oil to prune mixture and stir all together until smooth. Let sit 30-60 mins, then spoon into a greased bread tin (or silicon, or line with parchment) and smooth the top with a spatula.
Bake at 180C/350F for 50-60 mins. Remove from the pan and continue baking another 10 mins on the oven rack. Take care with this step, depending on the ingredients the loaf can split when removed from the pan. Parchment can be a great help if you choose to include it.
Let cool completely before slicing. This stores very well in the freezer with the slices separated by parchment paper.
Reminds me a bit of those Rainforest Crackers, especially with hazelnuts added to the recipe.
I’m not sure how this would bake up in smaller loaf pans but I just make the full loaf and slice and freeze, it keeps just fine.
