Food Pharmacy, Recipes
Published:
April 30, 2021
April 30, 2021
Fiber bread with five favourite fibers
As nutrient hunters, we always hunt for nutrients and fiber, but what’s important is that we never skip taste and enjoyment. This bread is truly a brilliant example of that!
Another thing we have learnt along the way is to use green lies. We know what you’re thinking: should you really lie? Well, we would venture to say that a green lie can not really be counted as a lie but more as a secret. A green lie is something as simple as not telling the children what they are really eating. Or at least not telling the whole truth. Like for example that this bread contains yellow peas.
The best strategy when it comes to turning children into small mini nutritionists is not to start by removing everything they like. But instead, to start by adding good things to things they already like!
Now that was a lot of talk about children, but of course this bread works on all family members, big and small! Old and young! If you do not already have our fiber blend at home, you can buy it here (we ship within EU).
PrintFiber bread with five favourite fibers
- Servings : 1 loaf 1x
Scale
Ingredients
1/2 cup dried yellow peas (soaked for 12 hours)
2 medium carrots
1/2 cup walnuts
1 cup pumpkin seeds
1/2 cup hemp seeds
1/2 cup flax seeds
1 1/2 cup oatmeal
1/4 cup chia seeds
1/4 cup psyllium husk
2 tbsp Gut Flora Fibers
2 tsp salt
1 1/2 cup boiling water
1/2 cup cold pressed coconut oil
Instructions
Drain and rinse the peas then pulse them in a food processor into a crumble. Finely grate the carrots and roughly chop the walnuts. Combine all the dry ingredients and peas in a bowl. Pour the water and oil into the dry mixture and stir until well combined. Line bread loaf with parchment paper. Put the dough into the pan and press firmly so that you get at firm loaf. Let the dough take a siesta on the kitchen counter at room temperature for at least 2 hours. Preheat oven to 150C/300F. Bake the bread in the middle of the oven for about 2 hours. Tip the bread out of the form and place it back in the oven on the rack. Bak for another 30 minutes, until the bread has a crust. Allow the bread to cool completely before slicing.
