Lucky Devil Bread

I have gotten so many requests for this bread recipe, I’m gonna cut right to the chase.

NO GLUTEN.
NO REFINED SUGAR.
NO FLOUR.

I found the original recipe here and along with half the internet, could not believe my good fortune. After following the recipe spot on a few times, I wanted to make some changes to it for myself.

Then I got into making traditional bread and did a lot of reading from Josey Baker who taught me to always toast the nuts and seeds first. I do it for everything now. It’s an extra step, not nearly as much of a pain in the ass as everyone makes it out to be, and it increases the depth of taste like 42 times. So toast the seeds and the nuts.

This recipe is incredibly forgiving and you can make it your own a hundred different ways. The important things that you want to stick to are the psyllium husk and the chia. They hold the bread together. Plus they provide so much fiber. And I should say, this bread is a great comrade in the Getting Digestion Moving department and is more enjoyable than anything a doctor will give you. Plus, it wows guests. And it’s easier than falling off the sidewalk. Which, come to think of it, is sort of a challenge, so pick a new metaphor. Just like in this bread feel free to do swapping. You can use walnuts, dried cherries, cacao nibs… whatever. The important part is that you try it. The tough parts are the ones where you have to wait. DO THE WAITING. Even though, as Tom Petty has told you a million beautiful times, the waiting really is the hardest part.

Dry Ingredients

2c gluten free oats (make sure the package says GF!)
1/4 c psyllium husk
1/2 c raw pumpkin seeds
1/2 c raw sunflower seeds
2T + 1t chia seeds
1/2 c chopped raw almonds
1t sea salt
3/4 c flax seeds

Wet Ingredients
1T maple syrup
2T olive oil
1T melted coconut oil
2c warm filtered water

Preheat the oven to 350 and in a thin layer on a baking sheet, toast your sunflower, pumpkin, and flax seeds along with the chopped almonds for 12 minutes. Combine the toasted goodness with the other dry ingredients in a large mixing bowl. In a smaller bowl whisk together your wet ingredients, then add the wet to the dry in the big bowl. Mix everything together. A LOT. You can use a rubber spatula or just your clean paws.

Put the mash into a loaf pan you have oiled well with coconut oil. Now chill the “dough” for AT LEAST two hours, but if you can chill it longer, do it. See? There’s The Waiting, Part 1. Now preheat oven at 375 and when it’s ready, move your loaf pan to the oven for one hour. Now. Here’s The Hard Part #2: let the loaf cool for 2 hours. I know it’ll be tough, but it helps the bread come together in a way that’s worth it.

I like to double toast my slices. My favorite is to double toast, smear a quarter avocado on the slice, add sliced radish and an egg over medium. DELISH! Other nice things: melted coconut oil with cinnamon. Slathered in butter, straight up. Topped with banana slices. Topped with sautéed mushrooms and a drizzle of toasted sesame oil.

Have at it people. DO YOUR THANG. And let me know how it goes!

 

 

4 comments

  1. Felice says:

    This looks delicious enough to turn the oven on in this ridiculous 90 degree heat of July. Thanks sweet Seinberg! Yumm

  2. Gillian says:

    I made this! It’s chilling now and I can’t wait to eat it! I ate a bunch of the dough (batter?) before I put it in the oven and it was delicious.

    • Coach says:

      Gilly! I’ve been double toasting mine and melting coconut oil on it with smoked sea salt. That’s my current love.

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