Want to kickstart your
Nutritious N Delicious experience?

Sign up below for a free E-cookbook!

#KarinKnows: Ezekiel Bread Recipe

If you’ve been following me on Facebook, you would have noticed that I’ve started a new bi-weekly feature called #KarinKnows where you get to ask questions you’ve always had about food, fitness, nutrition, or really anything. This week, Lisa Joanne Nabou and Sandhya Hardikar have asked about how to go about whipping up Ezekiel bread at home.

If like these ladies, you’re having trouble finding the bread, or it’s just way too expensive, you can easily whip it up at home using this recipe from MyNewRoots.

Ingredients:
Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats ( contains far less gluten than bread)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Directions:

  1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
  2. Preheat oven to 350°F / 175°C.
  3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
  4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Stay tuned for the next #KarinKnows! Follow me on Instagram for more updates in the meantime.

signature_green-300x67

Karin On Instagram