When the original “Life Changing Bread” made the headlines, I gladly jumped on the bandwagon and adopted it, as I was in the painful throes of bread withdrawal. Suddenly this wheat free version would bring the simple civility of toast back into my life and I no longer felt renegaded as a vestige of third world-ism. I jest of course. But, not really. To an avid bread enthusiast, the diagnosis of intolerance of refined carbs was a fatal blow. I reeled for years from it. I made do with weekend cheat treats and genuine substitutes such as this loaf. I suppose if it did not save my life, yet it did save my joy!
Then, miraculously, last year, I found that my body had either surrendered or condescended to my cravings and let bread go by without outcry. I rejoiced! I threw out the jars of variety flours I was starting to play with and happily bought into good old AP. I was having my other moment in the sun. It was all well and good until recently. Sadly, the flush wore off and I am back to being the crummy old carb intolerant self. No, i am not gluten intolerant - I suspect it really is the sugar rather than the protein that ticks me off. Perhaps, I could trade bread for alcohol and the balance will be ok. Actually… that is a thought!!!!
I moped when realization struck. But, did nothing, simply hoping that if I kept at it, somehow, my body would budge. Ah well.. You know how that story ends…! Anyway, on one of those Instagram inspired days, I happened upon Bella’s version of this old favorite. I had basically forgotten about this loaf I used to make! Yet, there were differences. Aside from it being entirely grain free, the thing that caught my eye was that it was a toss and bake recipe. Compared to my older one, that required forethought and fridge space, this was a miraculous progress indeed.
In one beatific moment, I literally visualized the joy of being able to have tea and toast! I have posted on how time has become precious these days and beyond the mirage of civility, toast offered a quick calorie packed food vehicle and I sorely missed it. Voila! I blended her ideas into my original recipe and created this version that is far quicker and tastes just as delicious. I also loved her recommendation to pre-slice and freeze it. It did make a difference in the shelf life and texture on subsequent days! So, below is my updated version of my Original Oat and Nuts Loaf!
Seeded Oat Loaf
1 cup oat flour
1/2 cup old fashioned rolled oats
1/2 cup crushed walnuts
3/4 cup raw sunflower seeds
3/4 cup chia seeds
1/4 cup psyllium husk (I get mine from Whole Foods but you’ll also find it in Indian grocery stores)
1 tsp salt
1-1/2 T honey
1-1/4 cups water
1/4 cup olive oil
1 T apple cider vinegar
Preheat the oven to 350F.
Prepare a loaf pan by lining it with parchment paper, allowing for overhang that will help you pull it out easily.
In a large bowl, mix the dry ingredients together. Add the wet ingredient to it. Mix all the ingredients 9I suggest using your hands). It will start in a batter like consistently but even as you mix, it will start thickening.
Press into the prepared pan. Flatten and smooth the top.
Bake for 45 minutes. Then gently coax the loaf out of the pan and flip directly onto a baking sheet. Bake for 15 -20 more minutes.
Cool on rack for at least an hour, preferably 90 minutes. Basically until completely cool.
Slice the loaf into thin slices and store in the freezer.
I find it lovely toasted with generous dab of butter and then pretty any choice of spread and topping - savory or sweet!
And, yes, coffee or tea!
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