The Life-Changing Loaf of Bread

sbs.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

Sarah Britton’s Seed/nut/oat ‘bread’

This loaf uses whole grains, nuts, and seeds. It is high in protein. It is incredibly high in fibre and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you. But you might ask yourself how the heck this bread holds itself together without any flour. Nice observation, and the answer is psyllium seed husks. Psyllium seed husks are one of nature’s most absorbent fibres, able to suck up over ten times their weight in water. But what does this have to do with bread? Well, the idea here is to use psyllium to bind all these lovely ingredients together without resorting to flour. This loaf uses whole grains, nuts, and seeds. It is high in protein. It is incredibly high in fibre and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you. But you might ask yourself how the heck this bread holds itself together without any flour. Nice observation, and the answer is psyllium seed husks. Psyllium seed husks are one of nature’s most absorbent fibres, able to suck up over ten times their weight in water. But what does this have to do with bread? Well, the idea here is to use psyllium to bind all these lovely ingredients together without resorting to flour.

Directions at sbs.com.au

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