The Life Changing Loaf

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The Life Changing Loaf

In my search for a nutritionist to collaborate with Naturely Shop, I luckily found Bonita Phillips, who is not only a passionate foodie, a qualified Nutritionist but also a Personal Trainer and a Group Fitness Coach. Bonita is a keen home cook and constantly works on new recipes. She told me she has tons of recipe books at home. However, she adapts most of them to her own choice of ingredients and flavours to provide better nutrition and to suit her tastes.

One day, she shared with me a deliciously healthy slice of home-baked bread. It has a nice crunchy seedy texture with a kick of turmeric spice that I really loved (I’m a bit biased as I love food with nuts and seeds myself 😊). I asked her how she made it and she has kindly sent me the recipe below. It’s a recipe that she has adjusted from My New Roots website. She has used honey in place of maple syrup for its MGO anti-bacterial properties. Instead of using salt, she’s added spices such as fennel seeds which are calming on the gut or turmeric for its anti-inflammatory properties. Also, Bonita suggested grinding linseeds/flaxseeds and chia seeds before mixing them with other ingredients to increase their bioavailability.

 

the life changing loaf - healthy bread

5 from 1 vote
the life changing loaf - healthy bread
Life Changing Loaf
Course: Breakfast
Author: Bonita Phillips
Ingredients
  • 1 cup sunflower seeds or pumpkin seeds or combination of both
  • 1/2 cup flaxseeds (linseeds)
  • ½ cup hazelnuts or slithered almonds (or both as Bonita has used in the photo)
  • 1 1/2 cups rolled oats (or quinoa flakes for gluten-free alternative)
  • 2 tbsp chia seeds
  • 4 tbsp psyllium seed husks
  • 1 tsp fennel seeds or ground turmeric
  • 1 tbsp honey
  • 3 tbsp melted coconut oil or ghee
  • 1 1/2 cups water
Instructions
  1. Grind the linseeds/flaxseeds and chia seeds to increase their bioavailability.

  2. In your favourite loaf pan tin, combine all the dry ingredients, mixing well.

  3. Whisking honey, coconut oil and water together and then pour it over the dry ingredients in the pan. Mix everything very well until the dough become very thick. Add 1 or 2 teaspoons of water if the dough is to thick to stir. 

  4. Use the back of a spoon to smooth out the of the loaf. Let it sit on the bench for at least 2 hours, or all day/overnight.

  5. Preheat oven to 175°C. Place loaf pan tin in the oven on the middle rack, and bake for 20 minutes.  Then flip over and continue baking in the tin for the remainder 30-40 minutes.

  6. The bread is done when it sounds hollow when you tap it. Let it cool completely before slicing. 

  7. Store the bread in a tightly sealed container for up to 5 days or freeze it for longer.

Let’s make this loaf of bread for your breakfast or lunch and let us know how it turns out for you.  Also, if you like to find a special recipe for any food to suit your nutritional needs, please send us an email or comment below and Bonita and I would love to help you.

On a side note, soon Naturely Shop customers will be able to book Bonita for her nutrition advice and consultancy service. Watch out for our announcements on social media.

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Comments (4)

  • Nathan Reply

    Looks awesome!

    September 9, 2018 at 3:03 pm
  • pam mayhew Reply

    hi there, I am so excited for this bread. I am in process of making it. Wondering though- after the first 10 minutes in the oven I went to turn it over onto the oven rack as per baking instructions. It is very crumbly , more like granola. Should I add more water? At this moment I put it back in the oven. thanks pam

    September 10, 2018 at 12:03 am
  • Ann Reply

    Hi Pam,

    Thanks very much for your interest in the recipe and trying it out. I’m so sorry that I just saw your message today. The recipe recommends baking for at least 20 minutes first before turning it over. Hope it turned out fine for you. I’ve passed your question to Bonita she’ll get back to you soon.

    Cheers. Ann

    September 10, 2018 at 8:58 am
  • Bonita Reply

    Hi Pam

    Your enthusiasm is infectious and so glad you jumped on board to make the loaf.

    Apologies for the mistake but you are meant to leave the loaf in the tin for the second part of baking so that upside down it can hold its shape as it dries out in the oven. I made that mistake once and stored the granola-like results for use in recipes that ask for breadcrumbs (as a crumbly coating for fish fillets, to keep meatballs juicy or as extra crunch topping on soups or oven bakes) – just whiz them up (I pulse in a coffee grinder) and store in portions in the freezer (for up to 3 months).

    I hope you decide to give the loaf another attempt. It is a really great alternative to conventional bread and so nutritionally dense you only need 1-2 slices topped with your favourite fridge or pantry staples, delish! We particularly enjoyed it with warming soups and broths over the Sydney winter.

    September 10, 2018 at 5:05 pm

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