Works perfectly with the reduced oil. The hemp seeds add a nice crunch, and the goji berries add nice bursts of flavour. So good for you. Filling and I never feel bloated. While this recipe is technically vegan, the suggestion of using ghee is not.
For new vegans be aware Ghee is made from butter. So definitely stick to plant based oils. Believe it or not, I found your recipe looking for something to make that was healthy for my parrot! After I found the recipe and it said I could eat it too, I sent my husband to the store with the recipe. As soon as i got home from work, I whipped it together. I shared the recipe on FB so my family and friends could find it and try it. Thank you for sharing! Bookmarking this site so I can try more of your awesome sounding recipes!
I think this is my favorite bread ever. Thank you so much for this beautiful gem. As a Naturopath I commonly see clients with no enough fibre in their diet which drives up their cholesterol. This loaf is perfect for adding good fibre to the diet which also improves my clients digestion.
Not intended to be medical or nutritionally directed Basic calculations based on original recipe: Total loaf: calories g fat g carbohydrate 78g protein. Divide by number of slices your loaf yields 8 slices equals per slice: cal, 23g fat, 26g Carb, 10g protein. Believe it or not, but I found your bread in our supermarket here in Germany.
Did you know? Oats ARE technically gluten free but many of the oats you buy in the stores are not gluten free because the farmers usually — not always but usually plant wheat and oats during the same season and use the same threshers. You know why. I make this bread all the time. Sometimes I slice it thin and dry in F. I use a metal loaf pan lined with parchment paper. Sorry if someone already asked this…. So does that mean this bread is unsafe for kids? I have a four year old.
Its only dangerous for children in the dry form. Once it is incorporated in the loaf and cooked ,it is no longer a hazard as I understand it. I have made this a few times with a mix of hazelnuts and almonds. Hello I was wondering if you updated your measurements with Almond flour? The important thing is that it sounds a bit hollow when you tap the bottom…that is about as technical as I can get!
Haha…I hope you try it, and if so, let me know what the temperature is! Is it supposed to be moist on the inside? When I cut mine it crumbled apart. What went wrong? I used olive oil instead of coconut oil. Could this be it?
Has anyone made this in an unglazed stone loaf pan? If so, do you still have to take it out of the pan? I make mine in an unglazed stone loaf pan and I do still tend to take it out after 20 minutes. I would think it would be fine if you left it but it gets really nice and toasted on all sides when you take it out.
Hello health community, I love the idea of this bread and I have made it twice, with the correct ingredients. However both times the bread has given me stomach ache and digestion problems as in too much digestion. Does anyone have any ideas how I could tweak the recipe to avoid this problem? For example, leave out the flax seeds and increase the oats? Thanks a lot in advance. I make this bread using the ground flaxseed.
Hope this helps! Susan, you are correct about ground flax being the way to go. Are you making any other adjustments because of the change? You could have low stomach acid or it could be the lectins in the nuts and seeds that are giving you a problem. My bet is on low stomach acid though…we need that for proper digestion and assimilation.
Perhaps it takes some getting used to like beans. Hello Nina, yes, try to alter the recipe. Maybe I will soon add almonds. But at this time this is the best recipe for me and my family. Maybe you find your recipe, too. Wish you the best! When using psyllium, it is best to start slowly, otherwise it can cause digestive distress.
Reduce the psyllium to teaspoons, then 1 tablespoon, etc, increasing each time you make it. I found a sliced life changing recipe and I prefer it, leaving out the oats and substituting for cups finely chopped nuts. Less carbs too. Let it sit in the bowl for an hour or two. Then turn over with a spatula and bake another 30 min. You will get chrisp cracker slices that can be toasted or eaten right out of the oven. Freeze great too. I left the dough out during the evening and cooked it in the early afternoon.
The texture is perfect. Snooty bread peeps: move on. I have made this loaf many times over. All my GF friends love it. All my vegan friends love it. Basically, all my peeps love it. I have made it subbing oats with quinoa, as well as quinoa flakes. GF Oats. It is a perfect consistency — straight Quinoa was too crumbly. I have tried Amaranth, but it too was a little too crumbly. Because Quinoa Flakes are expensive as is almond flour , I will try Amaranth Flour and see how it goes.
My favorite sweet version as mentioned above is adding 1T. When I read the name I was doubtful. I worried the whole time I was mixing it because I had to substitute avocado oil for the ghee and some pumpkin seeds because I was short on sunflower seeds and I also worried that it would fall apart when I flipped it. All that worrying for naught. Nothing bad happened and the house smelled heavenly! Perfect name. It IS life changing! Thanks for rhe outstanding recipe!!!!
I have been making this bread for about 3 years. I love it more than any other gluten free bread I have made at home. Thank you so much! A few concerns have already popped up. Flipped the bread over directly on the oven rack — allll the tasty ghee and water started dripping and burning at the bottom of my oven smoky and bummer!
The bread being kind of soggy started oozing down the oven rack — is this normal? Hi, Jasmine. Your water and ghee should have been absorbed into the other ingredients before going into the oven. I lost a few of my nuts and seeds to the bottom of the oven when I flipped it, but the rest of it was a pretty solid mass.
I let it sit for about 3 hours before putting it into the oven. Hi Shokufeh, I would think that was the problem also but I let the bread sit for over 24 hours so it definitely had plenty of time to sit, i did substitute the the oats for almond flower after reading another commentor who did the same.. Still need to retry. Hi, just wanted to say I love this bread and it is a total game changer!
I also baked it for 35 minutes as I wanted it to be really browned. Turned out fabulous, thank you! I love this recipe and am so grateful that I found it! Incredible bread! I used quinoa flakes instead of oats, flax meal instead of seeds, and hemp seeds instead of chia seeds. I also used almonds and hazelnuts. I doubled the salt and maple syrup as well. I needed about a half cup more water, let sit for 24 hours and it baked up beautifully. Thank you for this recipe!
For a mom who struggles with pumping, thank you so much for sharing this recipe! I am going to share it with all my new-mom friends! Thank you so much for this recipe! I am a bread novice and this hit the ball out of the park. I was wondering as the ingredients are not you typical bread making ingredients maybe the rules are different. Can you slow bake this bread under 50degrees celcius for a much longer time with the same outcome? Could somebody maybe enlighten me also about basic bread making?
Will it hold better if the dough is more wet if dry? If there is the same amount of physllium and flax for example….. They stimulate milk production for breastfeeding mums as does Brewers Yeast. Hey, just to give you another option — I cannot eat oats so I substitute them with equal parts of almond flour, and it works like a charm.
I have also used hemp hearts to replace sunflower seeds when I have run out and it works equally well and is just as tasty! Or with any adjustments? My husband is doing Keto and needs to know before I take the time to make this. I have done exactly as the recipe says same ingredients, amounts, waited 24 hours and baked for 50 minutes and was wondering what else I could do to fix it?? Please help as I really like the bread. I have been making this loaf for about a year and always found the same problem until recently when I introduced a new method of combining the ingredients:.
Step 1. Step 2. In a separate bowl, combine the water, salt dissolve it , then add the chia seeds, psyllium husks, coconut oil and maple syrup if using, I never have. Mix well and let sit a few minutes to start to thicken up. Once thickening, add to the dry ingredients and combine well. This method has made a HUGE difference for me, as it enables me to evenly distribute the binding liquid throughout the dry ingredients.
The loaf sticks together so well now I can even slice it warm from the oven with a good bread knife and eat hot with butter! Thank you very much for the updated directions! Hi Justyna, I think it is the type of oats you used that can cause the bread to crumble. There are stabilised and unstabilised oats you can buy. The stabilised ones are treated with heat and more dry and therefore a bit more chewier. I think Sarah B has used the fluffy, soft unstabilsed oats which can absorb moisture better, which is the key for holding the bread together as the seeds keep the bread crumbly enough.
I had the same issue when I used stabilised oats. You shall be able to check this either on the package or if you buy them in a healthy store ask staff. The difference is actually noticeable when you have both oats types in your hands. Hope this helps everyone to get around the crumble issue. Not too much, not blitzed to a powder or anything. Worked for me — the bread is much less crumbly this way!
Does any experienced bakers have any tips? It sounds like you may need less water or more psyllium in your mix. Try either one of those and I hope it works! And remember that this makes really good toast, so if you leave it in the fridge for a few days, then slice and toast it, it should dry out a bit. It looks like you have also used the stabilised oats that do not absorb liquid very well. Maybe it is a combination of both, stabised oats, too much water or not enough psyllium husk or chia seeds?
I think you should give it another go with unstabilsed soft oats. I made this bread yesterday and I am already dreaming about when I can next eat it! This recipe worked out very good for me! Topped with ricotta, tomatoes and basil. Hello Sarah, yesterday I tried your recipe for this bread for the very firat time.
I sticked to the recipe and everything worked fine til I tried to cut it. It crumbled extremly. Not one slice stay together. No chance to toast it or put something on the top like butter. Do you have an idea what went wrong? I would love to give it a second try. Did you use this recipe full-on? The ingredients keeping it together are psyllium and flax, they both become a kind of gluish pulp when moist.
Also, if you subsitute oats for quinoa, it will be gooier, less keeping together. Also, I have baked it for more time than in the recipe to create the hard crust, usually minutes. You knock on it to see when there is a crust with hollow sound.
I make this bread pretty regularly and can offer some help with the crumbling problem. Sarah does mention to do this and I have found it to be a crucial step. Have made it with orange juice and water mixed for the liquid, with fennel and orange zest added to the basic recipe. USe chopped al onds as my nut. I tried the recipe and followed it to very step but the loaf did not bake properly.. Hi I made the bread the first time yesterday. I used olive oil instead of coconut but otherwise same ingredients but when I added the wet ingredients there was too much liquid so I added a little more of all the dry ingredients.
I left it over night. Even after cutting it in half first. Also very dense and heavy to eat. Any suggestions on how to improve for next time. Hi there Enza. The psyllium and flax seeds absorb the water while the dough rests, so your bread has most likely crumbled because you added the extra dry ingredients. Working with psyllium and flax requires a different technique to normal bread baking.
Imm new to bread making, can anyone tell me what size loaf pan to use for x1 recipe? Thank you so much Sarah! Very good. I put a little buckwheat flour in one, still fantastic. Thank you very much for this.
Thanks for this amazing recipe One of the best nut bread I have ever tried in my life. It is delicious by itself, along with butter, toasted or eating it as a snack during the leisure times. I make this with whatever nuts and seeds are left over in the bags in the cupboard. I make this several times a month, freeze and then toast the frozen slices and it is perfect — every time. Thank you SO much!!! Question for Sarah or any of the rest of you, from a newby: I have read that soaking nuts, seeds, and grains helps increase their nutritional value or make the nutrients more available.
Would this increase if you let it sit for more time as opposed to two hours, and would it be worthwhile to look for raw almonds, etc. Or would it be best to grind the flax if you want the most nutritional bang for your buck? Thanks for the great recipe! I have made it once and am looking forward to doing so again. My husband loves this bread! Fairly miraculous. I am curious about flax too. Can someone weigh in?
I found this recipe about 1 year and a half ago but was reluctant to try it despite it look in very interesting. It was too moist and not like bread at all. But, im writing to tell you that i never……ever….. I read other comments and took notice that it is truly important to drink water with this bread. Just thought i would add this……i could talk about this bread forever….. I stuck to the recipe, and let it sit for a little over 3 hours. Take 2! This bread is amazing!!
Thanks so much for the recipe! I just made this bread! It tastes quite good but it did not rise at all!! Very thin loaf, even though I I stuck to the recipe exactly! Any tips? Hi Mariah. Its possible the loaf pan you are using may be too large. Thank you Sarah for all your wonderful recipes, books, and information!
I also think its a bit magical how it all comes together so well. No dairy, gluten, soy or eggs — magic. And I I believe that the one thing that is a must is the psyllium — to bind naturally. I make a loaf every month or so. I froze this loaf. Ate a toasted slice this morning spread with a little coconut oil instead of butter with a small sprinkle of sea salt. Hi Alena…. I know the dilemma!
If you cut into it too soon, it breaks apart. I know all this from experience…. I have read hundreds of these glowing comments and feel like there must be something wrong with me…but I just cannot agree. This bread, while easy to bake and tasty to eat, just tore me up inside!
I have never been as uncomfortable as I was in the days after eating this bread. I was literally doubled over with cramps and pain. I tried three days in a row…just a small piece with butter and jam. Each day I had the same horrible reaction. I can actually say I was in pain.
As soon as I stopped eating the bread, the gastric discomfort went away. This bread was indeed life-changing for me, but in the worst possible way. It appears I may be among a minority here, but I had to speak up. Hi Susan I have the same reaction unless I drink a lot of fluids when I eat this bread, have no problem then and find it fantastic for digestive system! Might be worth a try?? Hi, unfortunately, some people do have negative results with psyllium. There are a few folks that are allergic.
If you want to find out if it is the cause try a small small pinch in a glass of water. Drink all the water. Then you could consider trying the recipe with more chia and ground flax with the possible addition of a small amount of xanthium gum or guar gum. No garuntee on the results. It sounds like you might be allergic or sensitive to something you put in it.
It is possible to be allergic to psyllium seeds. It would get better with time, if this is the case. I also add spices and usually leave out the maple syrup, using no sugar at all plenty sweet from dried fruits. Today, I used walnuts, cashews, almonds and I always use ground flax seed, never adding extra water.
Think Metamucil, without all the crap added. It works fantastically. I just wanted to confirm that I almost always use ground flax instead of whole flax and it always turns out perfectly. I do not adjust the water. Just made my most recent loaf to freeze to have on hand once my baby arrives.
It makes for such a filling, satisfying snack toasted with butter…. What ever king of sugar you used will have the same result have been making this bread ever since Sarah post this you can trust me! This bread lives up to its name in every way.
Does not disappoint. It freezes beautifully. I prefer to mix it in a separate bowl instead of the loaf pan bc it mixes more evenly. I love this bread — the nutty flavor, texture, great base for toppings — but I have been feeling pretty bloated since making and eating this bread for about a week and a half now. I usually have a piece in the morning for breakfast. Has anyone else dealt with bloating from this bread?
This bread is just wonderful. One of my absolute favorites: We make it almost monthly. We have experimented, and have made a couple very slight changes to it and always found it works quite well. I did a hazelnuts instead of almonds as I prefer this type of nut easier for my stomach.
I also used ground flax seed as opposed to chia seeds. Baking it for the first time and I just pulled it out after the first twenty minutes. I had to be very gentle when turning it out. I had to put it on a cookie sheet. Is this normal? Mine too cracked and a lump from the centre fell down.
What happens if we bake in a pan itself? I baked it for 20 minutes, put a cooling rack over it, turned it out, and put the whole cooling grid in the oven for the rest of the baking time. Easy to take out on the rack, too. Very nutritious and wholesome recipe. Will definitely recommend to others! Plus I make a hell of a mess with stuff flicking out and all around the loaf pan! So this time, I tipped everything into a large bowl and mixed it up in there before transferring to the loaf tin and it looks like a more even mixture.
I have tried this bread twice and each time it has a bitter soapy taste — not sure what I did wrong!!! Hey Sabine, I found it a bit soapy too but not too unpleasant. Have you tried to toast it? I found that fixed everything! In fact I even toast it so that the corners get quite crunchy and yummy! Hope this helps, good luck! Hey Sabine, Have been making this twice a month since Sarah post this on her website and never had that experience….
If your not a big oat eater I suggest that you do the same. Hope that help. Toasting the bread had no effect, it was still inedible. I will try again with melted coconut oil which I will melt myself and see if that changes things. I know you commented months ago, Ray, but I used apple pectin instead of psyllium husk.
Like psyllium, it is also a gel-forming fiber. Hi there Sarah, I just wanted to ask how much extra water should be used if using ground or milled flax seeds instead of whole flax seeds? How much more water would you suggest? Healthy, satisfying,easy, versatile, love this entire website. This bread recipe is one of the best. Thankyou Sarah for sharing and helping so many. Love it. Oh, My Goodness! This bread is so wonderful! Its been life changing. I love the original recipe and have now successfully substituted rice flakes for oats sponger and needs extra water , also worked with cooked buckwheat rather than oats.
Have used olive oil instead of coconut oil, have left out maple syrup. It all works and tastes great. Hi there, Could you please tell me how much water extra you used when you replaced the Oates with rice flakes? Hope to hear from you soon. Kind regards, Kylie. As an Australian coeliac I make this loaf all the time with quinoa flakes and never add extra water I never add or replace the maple syrup either. I absolutely LOVE this bread! This is so perfect!
My 2nd batch I ran out of flax seeds and used ground flax with the addition of a little extra water. Still perfect results. Then I tried adding a little extra maple syrup, cinnamon, and golden raisins. Like half a cup at a time. I make it in a bowl, let it rest hours, squish handfuls into the muffin pan, and then keep the 2nd bake phase to 30 minutes. It still works perfectly. Hi there, I made a loaf of this and froze it whole without slicing and am regretting it now!
HI, Vinz, I refreeze a number of things. I need educating. With bread in general, and this one in particular, the main reason to avoid re-freezing would be the change of texture, a weird freezer taste that could possibly appear, and the coconut oil could turn rancid. Try toasting the slices before re-freezing them, to evaporate the extra moisture and avoid any change in flavours. So tasty with the coconut oil and the crunchy hazelnuts — and healthy too Ps love your raw brownies tooooo!!!
Made them loads of times — they really satisfy that sweet fix! It is genius. Psyllium replaces yeast to bind and eliminates the need for so much grain and opens the door to more seeds, nuts and fruit than ordinary bread. Also I add lots of pumpkin pie spices — cinnamon, allspice, cloves, nutmeg, ginger. Awesome, thanks! I stumbled across this bread when it appeared on my FB feed.
It is definitely on my to do list for this week. If I wanted to add farro to this bread, not removing any other ingredient, what other adjustments would I need to make? My first loaf is in the oven as I type. I DID use farro. I cooked boiled it just a little to soften it up just a bit. I had to use Flax powder instead of seed which means, I think, more water was necessary BUT I used a little less water because I also I cut back a little on the oatmeal thinking it would all balance out.
I had left it over night wrapped in plastic wrap holding it together. This morning when trying to take the plastic wrap off it was wanting to just fall apart. Oh well, if it tastes good…. Follow up! I needed more liquid. I like it a lot; in a cold salad, or soup or oatmeal. Adaptable in the same way rice or quinoa might be…or barley.
After reading this I went to the kitchen to make this no-bread immediatly! Are the psyllium seeds really necessary? I am excited to bake this loaf of bread! I am baking mini loaves as gifts for my clients this year with a homemade side of fall harvest butter. Has anyone had any experience with mini loaves and baking times? Any feedback would be much appreciated. We have just launched a blog about activities from our everyday lives in the Arctic. It is great to be able to blog and chat with people around the world even when we live in sparsely populated parts of the world.
We have very much benefit from your tips to promote our blog. Thank you and welcome to visit, comment and share our blog too. Hi everyone, I tried this and after the first 20 minutes of baking removed the loaf from the pan and placed it upside down directly on the rack. It sort of oozed around and I had to remove it or it would have fallen through the rack. What did I do wrong? Any help appreciated, thanks.
I would recommend letting it sit for an entire 24 hours before baking it for best results. IT will not hold the shape of the pan, but try it out! I do not use grains and would love to make this. Any suggestions of what I can use instead of oat? I have replaced the oats with veggie pulp from whatever I juiced.. It is amazing to find such a great recipy from yourself.
We have been developing a bread of that type for some time and has come to fantastic results. The Heart of Nature we call it and we have created it as vegan and vegetarian friendly. It is really great to see your article because it makes us feel right about what we do. Hi — I am so thrilled to have found this bread — and everyone seems to love it! Can I ask — why do you turn it out of the pan half way through baking?
And if you keep it in pan, what difference is there? Many thanks — Bec. Thank you so much for this recipe!! I have been making 1 life-changing bread every week for the last 6 weeks; I will never go back to regular bread! This recipe is so easy, the bread is juste so tasty, and the toasts… the toasts!! The nuttiest toasts ever!! I do have to bake it longer than what is was recommended — 25 minutes in the silicone loaf pan, than around 45 minutes on the grills.
A must! Thank you for the positive feedback — it means a lot! Wow, it was amazing, nutty and crunchy and really delicious. Love your book and your blog, keep it up. I used uncooked, the soaking process sorts that out. Yesterday made the break with white quinoa and it was just as nice. When you used quinoa, did you make any adjustments to the liquid amounts? Thank you so much for an awesome recipe. My brother loves it. I have always thought, I wanted to make this for him. This guide helped me a lot in preparing it and my bro just loved.
Keep posting recipes like this. Omg, this recipe looks so promising! But can I just say something about your writing style? So much flow! Your climax moment when you meet the loaf for the first time… It just made me horny for bread! I friend makes it into a flat bread with dried coconut and raisins. Love the olives and carraway addition as well.
Has anyone tried a sweeter version, maybe adding cinnamon and nutmeg? Might be good! Thank you for this again. In another bowl I mix all the dry ingredients together. I find it easier to gradually add the dry ingredients to the wet ones in a mixing bowl. When all the mixture are completed mixed, I scoop them to the silicone loaf pans.
Now my 3rd attempt is perfect. Thanks very much Sarah for sharing the great recipe with us. I have stopped buying supermarket bread. Thank you so much for this amazing recipe. I have been making, and eating this wonderful bread since November, Hemp hearts and sunflower seeds are wonderful additions.
This recipe is very forgiving…. I use ground Flax seed and am surprised at your suggestion of using the seed whole as they are indigestible and have no benefit unless ground. I would like to leave it out all together. Has anyone tried? Have just made this again for the first time in ages. It is at the resting stage. Looking forward to the eating stage.
I love this loaf bread I will come back again for picking up any recipe from your site thank you. We especially like it toasted and spread with ricotta cheese and homemade raspberry jam. Be sure to refrigerate or freeze, as it gets moldy in a warm kitchen. Made this today, but used buckwheat instead of oats.
I also added some lingonberries I had in the freezer. It turned out perfect. This recipe is beautiful. I would like to use buckwheat instead of oats. Did you use the same measurement of buckwheat as the oats in the recipe? Thanks so much for sharing! The loaf turned out beautifully. How much buckwheat did u add, same as oats? I made this last night and had some for breakfast, delicious! Thank you, thank you for this recipe! I have been making it weekly for the past 4 months or so and cannot remember life without a loaf in the fridge!
To anyone wanting to try substitutions — just try, the recipe is so forgiving. Every single week I do something different, depending what I have on hand. If I add lots more nuts common — this week I added a cup of pecans in addition to the almonds then I add a touch more water until it feels right. I also tried cacao nibs this week. They perfectly complement the coconut oil.
Love trying different things too! This bread is amazingly wonderful, a God send! I make it with rolled Rye as I have intolerances to so many grains, I substitute the maple syrup with Malt, delish! It means that I can eat some carbs again, I have energy to get past lunch time again, a real bonus, it has healing properties too where it matters. Well done truly life changing. Your recipe has them! Note: The only substitution that I will have to make is replacing the almonds for pumpkin seeds since I have a nut allergy.
Great Jeanette! It is such perfect fuel this bread! I made this and it was good! I am looking for a quick portable breakfast, so I put mine in a muffin tin. I made 6 muffins the first time, then put the dough in the fridge and kind of forgot about it.
More than a week later, I baked the rest of the dough. I did add more water. Instead of putting them directly on the oven rack, I used a pizza tray with holes in it. This made 18 short muffins. BTW, I really like that the ingredients were in weights! Do you use salted or unsalted? I use organic unroasted sunflower seeds.
I always double the recipe and thenI put 1 tablespoonful of salt — but even more could be used! If I put only 2 teaspoonfuls like in the recipe it would be way too low-salted for my taste. But also this can be adjusted. When you bake, you notice what changes you personally need. This bread really changed my life! Since then my breakfast problems have been solved! Dear Sarah, this IS definately a really amazing and tasty bread, for sure. But after realising how many calories it has, I was shocked!!
It might be good fats and carbs and lots of fibre as well, but at the end of the day, there are people like me who have to look down for the calories. Having calories per slice and I definately have to eat at least two slices to eat myself full, this is a huge factor and has to be pointed out! It might be a healthy alternative to usual bread with flour, but definately with health restrictions for some of us as well.
Thanks for the feedback! If the rest of your diet is full of low-calorie plants, then you have found the right balance. Maybe put in less coconut oil and sugar … I made this loaf about a year ago or so and found it a tad bit too oily and sweet, but still yummy.
Thanks for developing and share this recipe. I baked it in one of those glass convection table top ovens, degrees F for the times given. Condensation all over the glass sides of course, a little concerning at first — loaf a bit moister than expected but that is so much better than too dry and crumbly! And it may be from the convection oven, heating it longer would have dried it some. Hope the psyllium plays gently on my system but 3 Tablespoons of the powder in the entire loaf should not be a problem.
I also used Ground Flax Meal which i normally keep stored in the freezer to help keep it fresh. The flax meal simply meant longer baking time by about 10 mins. I used a regular loaf pan lined with parchment paper that hung over the sides so i could easily lift it out after 20 mins. Has any one tried to make this without coconut oil or ghee? My husband hates the taste of both of these oils.
He does not mind any other oil ironically but I cant think of another oil that is solid at room temp, so maybe they wont work? Any other thoughts? I tried it with coconut oil but he immiditaly tasted it and would not have it. I left the oil out by accident once and the bread turned out just fine.
I now just add 1 Tblsp. I have to point out that there are plenty of other reputable brands of odourless coconut oil out there, but I find this one to be very good value for money. Hope it helps. I added NO oil. Perfect results. This is such a high fat recipe. Oil is not necessary. The end result is much better without that extra added grease.
Eliminating good the oil reduces calories as well. You can try the refined coconut oil that has no taste. I get organic refined coconut oil by the gal online. This happened for me, too, as I hate the taste of coconut oil. At first I used olive oil, and it worked well. I only put oil in the pan before putting the dough there, to avoid it sticking to the walls of the pan though it makes it anyway, maybe I should use baking paper.
So for me olive oil and rapeseed oil work well, the only change I noticed was better taste! Amazing recipe! Lol Probably the quality of my psyllium is not so great! This recipe uses Psyllium seed Husks. In a lot of places online, they sell Psyllium Husks not seed husks. Can Psyllium Husks be used?
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According to data from BetMGM, 12 percent of tickets—the number of total bets—and 34 percent of the handle the total amount of money staked—ahead of Super Bowl LV has gone on the Chiefs, while the Bucs have commanded nine percent of the tickets and 11 percent of the handle respectively. Kansas City opened as a 3. Bookmakers, however, have indicated the line could move again towards the reigning Super Bowl champions.
If we continue to see this one way betting on the Chiefs, I would not be surprised if the line moved back to The Chiefs have won 16 of the 18 games they have played this season, but they are a modest against the spread and against the spread in games they entered as favorites. Mahomes, however, is against the spread in games in which the Chiefs were not a double-digit favorite. More significantly, the Bucs are against the spread—the NFL's joint-best winning percentage this season—as the underdog and Brady is in the same scenario in his career.
Brady, however, is against the spread in his nine appearances in the Big Game and while betting against six-time Super Bowl champion remains a risky exercise, some bookmakers don't expect Brady's first season in Tampa to have a fairytale end. Louis Rams in , Brady's first appearance in the Super Bowl.
Favorites are against the spread in the Super Bowl and have covered in the last two and three of the last four. In the past 20 years, 10 Super Bowls have gone over and 10, including the last two, have gone under. The picture has been similarly balanced for the Chiefs and the Bucs this season, with the over hitting in nine of Kansas City's 18 games and in 11 of the Bucs' 19 games. Read Article. View matchup.
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