The POWERHOUSE Loaf – (Best Gluten Free bread)
We have been mostly gluten free for the past 6 years and THIS bread is the BEST gluten free bread I have ever made!
It’s not only easy to make, but it is a functional food. Meaning it has health giving properties for the mind and the body, and I LOVE that for my family.
When we were forced to change our diet all those years ago because of illness, one of the best things we did was to give up supermarket bread.
Supermarket bread is usually made up of refined flours and additives, even the gluten free options are lacking in good quality nutrients, and not to mention FLAVOUR!
If your just starting your healthy eating journey, this loaf is the ideal place to start because it is packed with nutrients, and high in protein. If your well into your health journey, you will love the energy and nourishment this loaf adds to your day!
It is going to keep you fill, stabilise blood sugar levels and support the body to heal.
It does contain oats, and some people who can’t tolerate gluten also can’t tolerate oats because of the protein in oats called avenins, but for our family we are able to tolerate and thrive on oats, so I have included the high protein ingredient in this loaf. (If your looking for a gluten free bread, without oats let me know I’d be happy to share a recipe for you).
The Powerhouse Loaf Recipe
2 1/4 cups oats (gluten free)
2 1/2 cups water
1 cup chopped and toasted almonds
1 cup toasted sunflower seeds
1/2 cup pumpkin seeds
1/2 cup brown rice flour
1/4 cup olive oil
1 tbsp honey
2 heaped tablespoons of chia seeds
1/2 tsp sea salt
Note: (Firstly toast the nuts and seeds if you haven’t done this already. It’s tempting to skip it, but it’s well worth the extra 10 minutes because toasting brings out the flavour of the seeds and you will notice it when eating the bread. Pop the nuts into a fry pan and lightly toast for 5 minutes, then add the seeds and toast for a further 5 minutes).
- Pop the nuts and seeds into a large bowl and add the flour, salt and oil.
- Next add the water and stir in the honey.
- Mix to combine.
- Lastly add the chia seeds and stir well.
- Cover with a cloth and pop into the fridge for at least 3 hours. I make this at night and cook it first thing in the morning. Don’t skip this part because the chia seeds are going to soak up all that water.
- Time to bake that loaf!
- Preheat oven to 180 C, and oil a loaf tin. Pop the full mixture into the loaf tin, making sure that it’s pushed in well with the back of a spoon. Sprinkle with a few extra seeds if you wish.
- Bake in the middle of the oven for 1 hour and 10 minutes, or until well cooked and golden on the top.
- Let it sit in the loaf tin for around an hour, or until mostly cool before removing from the loaf tin. Then remove it from the tin and let cool completely on a rack.
- Letting the loaf cool will help it slice beautifully.
Enjoy! You can use a slice of this delicious bread to pop sandwich toppings on, or toast to have with peanut butter. Both ways are delicious. I stored our loaf in a brown paper bag and found it got even better through the week as it lost more moisture. If you enjoyed my best gluten free bread recipe, let me know!
Looking for a healthy sweet treat that’s free from refined sugar? Try my Apple Crumble Cookies – they are a big hit!
These are an ideal healthy treat that really keep you going. I love that they fill that salty, and sweet craving all at the same time.
Packed with protein, and none of the nasties that regular store brought bars contain. You can use any kind of nuts you like, but I used almonds because we happen to have these in abundance at our house this week.
You will need:
Delicious Sweet & Salty Nut Bars
50g coconut oil
50s coconut sugar
50g raw honey
1 tablespoon organic peanut butter
pinch of salt
pinch of cinnamon
Melt coconut oil, honey and coconut sugar together in a saucepan. Bring to the boil, add the salt and cinnamon. Continue to boil for 1-2 minutes, stir continually so that the mixture doesn’t burn.
Remove from the heat, and add the peanut butter, oats, and almonds to the hot mixture. Stir to combine and pour into a lined loaf sized pan.
Press down flat, you may need to use the back of an oiled spoon because the mixture will be sticky.
Leave to set in the fridge for a couple of hours before slicing into small bars with a sharp knife.
Store in an air tight container in the fridge (especially in summer).
Makes 10-12 squares.
The Best Banana Smoothie
Why is it the best?
- It’s simple! Just 4 everyday ingredients.
- Dairy and gluten free
- Bursting with flavour – thanks to the addition of the juicy fresh pineapple.
- Tummy healing almonds fill you up.
As well as being the BEST banana smoothie, it is possibly our favourite go to smoothie recipe, especially for times when we are in a hurry and need to grab something on the go.
The kids LOVE this recipe and easily whip it up themselves.
Any leftovers are ideal for freezing as ice pops for a healthy dessert!
This smoothie is a tummy healing godsend, and a great place to start if you are new to smoothies because it won’t cause the bloating that green smoothies can cause.
Use this recipe as is, or make it your own by adding berries, seeds or even a scoop of pea protein powder.
The BEST Banana Smoothie Recipe
2 soft ripe bananas (It will be sweeter the riper the bananas)
1/4 sliced skinless pineapple
700mls of water
1 handful of almonds (soak your almonds first for at least a few hours to activate and soften them)
A Glass Of Tummy Healing Goodness
Simply whizz all the ingredients together and enjoy!
This makes two medium size smoothies that are thick and creamy!
If you enjoyed tis easy recipe, try my nourishing Chocolate Sunflower Milk – It’s dairy free too!
Chocolate Sunflower Milk
My gorgeous kids have been wild animals today!
Maybe it’s the wind, and the cooler weather, or maybe they are getting a little bit overtired, but it was a sign they needed to stop and just be still for a while.
They both love this deliciously calming chocolate sunflower milk, and always seem so settled after a big glass of it.
Sunflower milk is super easy to make, and a great dairy free alternative to cows milk. I made this while doing the lunch dishes today and while the kids were jumping around in the kitchen with excitement to drink it.
Sunflowers are especially high in the vitamins and minerals children need to thrive, including tryptophan an essential amino acid which helps to calm the mind and body. 💕
It’s also good for us adults too…love that right?
Chocolate Sunflower Milk Recipe
1 cup of sunflower seeds – soaked in water for a couple of hours or overnight
400mls of water
1 tablespoon coconut sugar
1 tbsp organic fair trade cocoa
pinch of sea salt
Drain the water from the sunflower seeds and add the seeds and 400mls of new water to a blender.
Whizz the seeds and water well.
Once smooth, drain the sunflower milk through a muslin cloth or strainer. I have a colander that fits into a bowl so I can just tip the whole mixture in easily, and it drains itself.
Add the strained sunflower milk back into the blender along with the cocoa, coconut sugar, and pinch of sea salt and whizz again.
This makes it nice and fluffy.
You can enjoy the chocolate sunflower milk cold, or heat it gently in a pot on the stove until it’s warm. This takes around 2-3 minutes.
It is super easy, so I hope that it made sense when you read my directions? If not let me know and I can clarify.
Try making a batch of healthy gluten free BLISS BALLS to go with this yummy milk drink.