Sounds dramatic, doesn’t? A life-changing bread. Trust me, never in my life would I think of describing any food as life-changing (except, perhaps, for the roasted chicken at The Nomad in NYC), but it’s happening. I am calling a food “life-changing.” And it’s happening with bread.
My friend, Talia Brown, who happens to be a fabulous stylist in NY and Toronto, turned me on to this recipe from her ever-so healthy mom. It’s gluten and grain free, nutty and delicious, and solves those New Year resolution dietary conundrums that often have you feeling deprived of anything that remotely resembles a crave-able carb. Now, my sweet, you can have that sandwich, and om-nom-nom your way to happiness. Problem solved, and life changed. See, I told ya so.
- 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 it.
- Preheat oven to 350°F / 175°C.
- 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)
- Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!