Healing Bread
Servings 2 loaves
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
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.