This recipe was inspired by My New Roots. I made my own changes to the recipe by swapping oats for almond flour, adding dates, apple slices and all spice. I made a loaf of bread and six muffins. I made a loaf in a bread pan and muffins in a silicone mold. The silicone mold wins hands down for me; it is easier to remove the contents.
The beauty of this recipe is you can chop and change it to suit your taste buds. The bread/muffins can be devoured at breakfast, lunch, dinner or as snack. Winter is approaching in South Africa and the bread/muffins would be great with a warm, hearty, soup. It is a low carb recipe, gluten-free, dairy free, egg free and exploding with fibre. The high fibre content comes from the Psyllium Husks. To read more about Psyllium Husks click here. Word to the wise be sure to drink plenty of water when consuming Psyllium Husks. You can purchase Psyllium Husks in your local health food store.
1 cup Pumpkin seeds
½ cup Sesame Seeds
½ cup Golden Flax seeds
1 ½ cups Almonds
2 cups Almond Flour
2 Tbsp. Chia Seeds
4 Tbsp. Psyllium Husks
1 tsp. Pink Rock Salt
5 Medjool Dates, chopped ( you can use 1 Tbsp. honey or rice syrup as sweetener instead of dates)
Handful unsweetened Dried Apple slices
½ tsp. All Spice (non irradiated)
3 ½ Tbsp. melted Extra Virgin Coconut Oil
2 cups Filtered Water/Milk
- In a large mixing bowl add all dry ingredients except Medjool dates. Combine. In a medium size saucepan on a medium heat add water/milk, coconut oil and dates or honey. Allow the coconut oil to melt, stir.
- Remove from heat and pour over dry mixture, stir the ingredients and combine. Scoop the bread/muffin mixture into the silicon mold and leave it sitting on the counter for 1.5-2 hours. This will allow the chia seeds, flax seeds and psyllium husks to form a gel like substance; this is what holds the bread together. You could compare it to an egg replacement mixture.
- Preheat oven 160 degrees. Bake in the oven for 30 minutes. I left it in till it was crispy and crunchy. Remove from oven and allow to cool.
- Once they are ready to eat you can slather on kerrygold butter, your favourite nut butter or a homemade sugar-free jam.
Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch
Eat Real, Great Feel!