Run, don’t walk and make this bread now. It is easy to throw together…no kneading, no rising. Just simple, tasty ingredients, mixed with some water and baked.
And the kicker? It is gluten-free and vegan and makes the BEST avocado toast ever.
I love that you can play around with the ingredients. If you don’t have maple syrup….you can use honey or agave. Don’t want to use olive oil? You can use melted butter or coconut oil (although I find the coconut oil has too strong of a flavor for this bread). Don’t have almonds? Mix it up and use cashews, walnuts or any other nut you fancy.
Best Bread Ever (adapted from My New Roots)
Makes 1 loaf. Most of these ingredients are easy to find. Psyllium husk powder is basically the fiber found in Metamucil. It is found in the health food store in the section with colon cleanses. DON’T let this freak you out…there is a small amount in this bread. It shouldn’t cause any problems, if you know what I mean….
1 cup sunflower seeds (raw, hulled; you can also use raw pepitas)
1/2 cup raw almonds or any other raw nut
1/2 cup flax seeds
2 tablespoons chia seeds
1 1/2 cups rolled oats (make sure to buy gluten-free oats if you are keeping this gluten-free)
3 tablespoons psyllium husk powder
1 teaspoon kosher salt
1 tablespoon maple syrup (or honey, or agave nectar)
3 tablespoon olive oil
1 1/2 cups water
Line a standard loaf pan with parchment paper. In a mixing bowl, add all dry ingredients.
Add wet ingredients (water, honey/syrup, oil). Stir well.
Spoon into a parchment lined loaf pan and smooth top.
Let sit for at least 4 hours, preferably overnight. I like to mix this up the night before, cover with plastic wrap, then bake fresh in the morning.
Preheat oven to 450 degrees. Bake 20 minutes, then remove the pan from oven and run a knife around the edges to loosen. Open oven, flip bread directly onto rack. Remove parchment and bake an additional 30-40 minutes. Bread will be golden and sound hollow when tapped.
Cool on a wire rack (otherwise, steam builds up and makes the bottom soggy). Slice.
Use immediately. Toasted or untoasted. Topped with avocado, salt, chili and olive oil.
Or slather with sweet, creamy butter. Or maybe peanut butter and jelly is you thing.
The point is, the possibilities are endless. Loaf keeps 1 week, wrapped in plastic and refrigerated. Or slice, wrap and freeze up to a month. Just remove a slice from the freezer and toast up…no thawing needed.