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The Life-Changing Bread that will Actually Change your Life

I am all about foods that evoke wellness, are delicious, good for the gut and full of nutrients. 

So I’m sharing a recipe which was brought into my life a few years ago and has become a staple in the pantry for my family. It's the My New Roots Life Changing Bread.

There are several reasons it’s so good. One look at the ingredients and the nutritional benefits jump and it all starts to make sense. But here are some more:

  1. It’s seriously PACKED with fibre. A few slices of this and you’ll be on your way to….well, you know

  2. This epic mix of seeds and nuts are designed to give you an energy boost akin to a cup of coffee so skip the strong flat white and get baking

  3. It ticks all the boxes. Gluten-free, lactose-free, vegan…this bread is very accommodating

  4. No kneading needed – you just drop everything into the baking dish

  5. Yes, you CAN deviate from the original recipe. Almost everything is interchangeable EXCEPT for the psyllium husk. For the love of god DO NOT replace the psyllium husk! 

  6. Don’t fancy yourself a baker? Don’t worry – it’s incredibly simple to make.

A perfect mix of high protein, high fibre, anti-inflammatory, pro-digestion and great tasting goodness rolled into one. Combining all of these forces will change your life – and you’ll be happier for if nothing else, you’ll never feel guilty about indulging in bread again.

Cover it with butter and vegemite, honey, pesto or if you’re not saving for a mortgage – treat yourself to some avocado and let the moist, nutty wonders of this life changing bread work their magic on you. 

By now you're probably ready, for me to share the recipe with you (if you haven’t already scrolled down and not bothered to read such a magnificent introduction to a load of bread). So here it is;

The Life-Changing Loaf of Bread

Makes 1 loaf


1 cup / 135g sunflower seeds

½ cup / 90g flax seeds (ground is better for digestion)

½ cup / 65g hazelnuts or almonds

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) I prefer Himalayan sea salt for the wonderful health benefits associated. 

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


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.

2. Preheat oven to 175°C/350°F

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 – so slice before freezing for quick and easy toast!

For tips on variations and additional Q&A on the bread – head to the original recipe page where Sarah tackles all the big Q’s.


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