This is high in protein, incredibly high in fibre and vegan. It is quick and easy to make, and almost all the ingredients – except the psyllium, which acts as the binding agent in place of flour – can be substituted: rolled spelt instead of oats, almonds instead of hazelnuts, honey instead of maple syrup ...
Combine the dry ingredients in a loaf tin.
Whisk together the maple syrup, oil and water. Add to the dry ingredients and mix until everything is soaked and the dough becomes thick (add teaspoons of water if the dough becomes unmanageable).
Smooth out the top with a spoon and let it sit for at least 2 hours, or all day or overnight.
Preheat the oven to 175C/350F/gas mark 4. Bake for 20 minutes.
Remove from tin, place upside down directly on the oven rack and bake for another 30-40 minutes, until it sounds hollow when tapped.
Allow to cool completely before slicing. The bread will store in an airtight container for up to five days. Slice before freezing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (35g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 16 (23%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 2mg||0 %|
|Potassium 58.2mg||2 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.9g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 70
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