Once you have a great flour-free bread recipe, your menu is complete. It is hard to let go of wheat flour, and this bread makes the mission easy. I promise that this recipe is as easy as making cookies, so don’t be intimidated. I use seeds in this recipe to save money, but if you want to splash out, you can substitute the seed flour with freshly ground nut flour, such as cashew, hazelnut or pecan. This bread is very low in carbohydrates and will keep your blood sugar balanced and your soul satisfied. I love topping my slice with an avocado rose or fan. You can flatten one of the two rounds into a pizza crust, then bake for 40 minutes. Add your toppings and bake for another 20 minutes. — Meals That Heal Inflammation. Julie Daniluk, Penguin Canada.
Makes 2 loaves (8 to 9 slices per loaf)
Healing Bread
Ingredients
- 2½ cups raw sunflower seeds and/or pumpkin seeds
- ⅓ cup flaxseeds
- ¾ cup coconut flour
- ¼ cup psyllium husk powder
- 1 tablespoon baking powder
- 1 teaspoon unrefined grey sea or pink salt
- 1 cup filtered water
- 1 cup canned full-fat coconut milk
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- Optional Spice Blends use 1 blend option
- Pumpkin spice: 1 teaspoon cinnamon + 1 teaspoon ground nutmeg + 1 teaspoon ground ginger
- Rye-style bread: 2 tablespoons caraway seeds
- Italian spice: 2 tablespoons Italian seasoning
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with unbleached parchment paper.
- Grind the sunflower and/or pumpkin seeds in a coffee grinder or high-speed blender and transfer to a large bowl.
- Grind the flaxseeds in a coffee grinder and add to the bowl with the seed flour. Add the coconut flour, psyllium, baking powder, spice blend (if using) and salt and mix well.
- In a medium bowl, whisk together the water, coconut milk, oil and apple cider vinegar. Add the wet ingredients to the dry ingredients and mix thoroughly.
- Divide the dough into 2 equal portions. Shape the dough into round loaves and place them on the prepared baking sheet.
- Set aside for 10 minutes so that the fibre completely absorbs any liquid, then bake for 60 minutes.
- Using the parchment paper, transfer the loaves to a cooling rack and let cool completely before slicing. Store the loaves, uncovered, on the countertop for up to 2 days or slice and store in a resealable plastic bag in the freezer for up to 3 months.
Notes
Credit Line
Excerpted from Meals That Heal Inflammation, Completely Updated and Revised Edition by Julie Daniluk. Copyright © 2024 Julie Daniluk. Cover and interior photography Nat Caron and by Walker Jordan. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
