'Life Changing' Muesli bread
I still have so many sugarfree recipes to share with you that I created to cut the cravings whilst following the strict phase of the candida diet. However over the Easter weekend as phase one drew to a close, the rules relaxed a little (low sugar fruits and sweet vegetables could come back!!) so I had a go at re-creating a muesli loaf similar to the one I found whilst I was on holiday with my family last week.
It was a resounding success and I couldn't wait to share you on the blog… The other stuff can wait!!
This is a very lightly sweetened bread you could easily add a little extra dried fruit, some chocolate chips or syrup/stevia to suit your own taste, my taste buds are supersensitive to sweet at the moment so I played cautiously!
The base of this recipe idea came from the hugely popular 'Life changing loaf of bread' by My New Roots (hence my title!). This recipe has been in my Evernote clippings for months now and I'd not got around to making it, so this gave me opportunity to tweak the recipe to become my own in such a beautiful way.
Oh and by the way my new favourite ingredient is psyllium husk! It is what binds this bread so perfectly, and I have since used it in some other recipes, I will be sharing soon. It absorbs water and gels up in a similar way to chia seeds and so if you hate any kind of gelatinous texture then you may find you don't like pysllium. Pysllium is often taken as a supplement and used to aid digestion due to its high levels of soluble fibre and also as an anti-inflammatory.
This bread is dense not fluffy (as you probably anticipated) it is rich with the benefit nuts and seeds...kind of like a handful of trail mix. I found it especially deliciously served slightly warm with a slather of peanut butter....just sayin' ;-)
Recipe: Muesli bread
Makes 1 8” loaf plan
- 4 tbs flax mixed with 1 cup hot water
- 2 tbs coconut oil melted
- ½ cup each pumpkin seeds
- ½ cup un-ground flax seeds
- ½ sunflower seeds
- 1 cup oats (you could probably sub quinoa flakes but I haven’t tried)
- 4 tbs psyllium husk
- ½ heaped cup chopped dried fruit (I used a mix of dates and apricot)
- ½ heaped cup roughly chopped nuts (I used walnuts)
- 1 heaped tsp cinnamon
- 1 heaped tsp mixed spice
- approx 15 drops pure liquid stevia*
- For choc cookies I added: ½ cup cocoa, 1 tbs syrup, ¼ cup water.
Mix together the flax, hot water, coconut oil and stevia (or sweetener) and set aside.
Mix the remaining ingredients and then combine with the wet mixture. Combine well- the mixture will be very thick and sticky. Ad have that gel like quality.
Pack into a greased and lined loaf pan and let sit covered for min two hours or overnight. Bake at 189C for 20 mins and then remove from tin, flip over and continue to bake for approx 30 minutes until golden and sound shallow when tapped.
Make sure the loaf is fully cool before slicing.
The loaf can also be frozen (best to slice before freezing).
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