There is no content to display.
Food allergies in a little one can turn a family’s life upside down. Basically, everything needs to be prepared from scratch and with ingredients that you are sure haven’t been cross-contaminated with the allergens that affect them.
It’s tough. It’s terrifying at times. It’s heart breaking.
Cooking for a child with multiple food allergies has been challenging for me. Aside from the constant worry that something may be contaminated with an allergen, it is simply extra work as I strive to feed my child a range of foods that cover an array of nutritional bases. All the yummy stuff, all of my ‘go to’ recipes of the past have taken a back seat while I navigate the trials and errors of allergy free eating plans.
I scour the internet for nut free, egg free, milk free recipe combinations and it is limiting… and not so delicious.
Until I find the perfect recipe. Until I find a recipe that I can sensibly substitute the nuts or the eggs to make it suit little M’s needs. Enter the Life Changing Loaf of Bread from My New Roots. I have adapted it to make it nut free and added more water as I found it to be a bit dry when I substituted the nuts, but apart from that it is a beautiful ‘bread’ that is gluten free, wheat free, nut free, egg free, and all of those little things I am worried about nowadays.
Thank you to Sarah at My New Roots for this amazing recipe!
This bread keeps in the fridge for around five days (if it lasts that long) and is perfect as toast. Yum yum yum!
The NUT FREE Life-Changing Loaf of Bread
Makes 1 loaf
- 1 cup / 135g sunflower seeds
- ½ cup / 90g flax seeds (if you don’t fancy cooking flax, substitute for another seed)
- ½ cup / 65g pumpkin seeds
- 1 ½ cups / 145g rolled oats
- 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 or extra virgin olive oil
- 2 cups / 450ml water
- In a bowl combine all dry ingredients, stirring well. Whisk maple syrup, melted coconut oil and water together in a separate small pan/pot. 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, keep adding one or two teaspoons of water until the dough is manageable). Let sit out on the counter for at least 2 hours, or all day or overnight. It’s up to you as to how far you want to go with this. I leave it for 3 hours and that defeintely gives the seeds time to activate and swell.
When you are satisfied with the sitting on the bench time, pick up the dough and place in a lined loaf tin. I simply used some baking paper to line the tin. The ‘dough’ should be able to be picked up all in one go, retaining its shape.
NOTE: The original recipe suggests you mix the whole lot in a flexible silicone loaf pan. Less clean up etc… This is also a viable option if you have one. I prefer to use my metal one hence the two part process.
- Preheat oven to 175°C. (or 350° Fahrenheit)
- 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 it cool completely before slicing (difficult, but important).
- Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!