Since my teens I have had difficult periods and found out I have PCOS. My symptoms were managed throughout most of my teen by using various birth control pills. When my husband and I decided we’d love to become parents I went off the pill and learnt the severity of my condition. Thankfully I had a great doctor and with their help we were lucky enough to fall pregnant in a reasonable time period. Fast forward almost 3 years and we have a beautiful son, Jackson who it about to turn 2 and hubby and I are considering the idea of baby number 2! After the routine checkups and tests it seems my PCOS has unfortunately worsened and found my hormones are out of whack. This has been a difficult period for my family trying to find the best solutions and best path to take to reach our goals and expand our family. I am now seeing a wonderful Naturopath, Amanda Haberecht, from the Darling Street Heath Centre. After only one appointment she is already trying to help get my hormones in check and find out why my body is having so many problems. She has prescribed herbs, supplements and a variety of dietary suggestions, one of which was for me to try the “Life Changing Bread”.
So upon returning home from my appointment, I googled this bread to find many versions of the recipe and that it is not actually like conventional bread at all, it is made entirely of nuts, seeds and oats. Knowing I was being placed on a hormone balancing diet I thought I’d give this ‘bread’ a go. I looked through various recipes and found this one by Sarah Britton on her blog My New Roots, which I really like the sound of and adjusted it to my taste, making a few changes to ensure I would like it. Sarah’s recipe was great but as I knew I would probably start to miss bread I thought I’d change the texture of this recipe to make it more bread-like. So I put everything in a high powered food processor and process until powdered meal. By doing this I had to add more water and change the cooking time and method but all in all this ‘bread’ was delicious and I would high recommend giving it a go!!!
So heres my version of “the life-changing bread”, hope you enjoy it!
Makes 14 slices
215 calories a slice
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts
100g rolled oats
50g quinoa flakes
2 tbsp chia seeds
3 tbsp psyllium husk powder
1/2 tsp pink Himalayan sea salt
1 tbsp 100% pure maple syrup
3 tbsp melted coconut oil
Line a loaf pan with baking paper. Ensure there is enough paper up the sides as you will use this to pull the loaf out during cooking.
Preheat oven to 160 degrees celsius.
Add all dry ingredients to a food processor and blitz until powered. Pour the combine dry mix into a mixing bowl.
Whisk maple syrup and coconut oil together in a measuring cup, add water and whisk rapidly.
Add the wet mixture to the dry ingredients and mix together very well until everything is completely soaked and dough becomes very thick. If the dough is too thick to stir, add more water, one or two teaspoons at a time until the dough is manageable.
Transfer mix to lined loaf tin and smooth out the top with the back of a spoon or your fingers. Let dough sit out on the counter overnight. To ensure the dough is ready, it should retain its shape when you pull it out of the pan (using the lining paper) and when you peel the paper away from the loaf.
Place loaf pan in the oven and bake for 20 minutes. Remove bread from loaf pan. Place it upside down directly on a flat baking tray another 30-45 minutes. Let cool before slicing. Store bread in a tight sealed container for up to five days, or in the freezer for about 3 months.
Helpful hint: Upon slicing, if you find your bread is a little undercooked in the middle you can slice it up and place the cut slices back in to oven for 20mins (turning once) or until cooked through.
Serving suggestion: smear with fresh avocado and a little salt and pepper. Simply delish!! Even my son loved it!