Gluten free seed bread (my adaptation of the Life Changing Loaf)

I am going to put it out there and say that most of the gluten free/health conscious/blog lurking people out there have heard of the life changing loaf by My New Roots. A dense, nutty and seedy bread full of fibre and miscellaneous good things, this bread is a staple in my house. Like, I now have a grocery bag which I keep all my Life changing loaf ingredients in, so they are easy to find when I inevitably run out of bread about two days after I make it. Staple. 


Having said that, a lot of people on Instagram have been asking me what the bread is that I always depict, so I decided to write up my adaptation of the loaf. I like to make my loaf without nuts, because I use a lot of almond meal in my baking and old gal gotta watch her waistline. If you would prefer a nutty version, stop reading and go to My New Roots.



1 1/2 cups sunflower seeds
1 cup gluten free oats
5 tablespoons psyllium husk
2 tablespoons chia seeds
1/2 cup flax seeds (I have tried with meal but you need to increase the water content to around 2.5 cups)
1/2 cup pepitas 
3 tablespoons melted coconut oil
1 teaspoon of sea salt flakes
2 cups water



1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, combine all your dry ingredients and mix well.
3. Add the water and coconut oil and mix thoroughly.
4. Transfer the mixture into a silicion loaf tin (srsly worth the small investment) and pop the timer on for 40 minutes.
5. After 40 minutes, turn the loaf out of the silicon tin and into the oven solo. Another 40 minutes.
6. After the timer goes off, I often like to turn the oven off and leave the loaf in there overnight. If you have made it for the sole purpose of eating it instantly, then by all means. My version is a little bit more moist (VOMIT) on the inside, so not as good for sandwiches. However, easier to slice and gr8 for toast. Absolutely ideal if you have a sandwich press as a toaster like we do.