The Life Changing Fruit & Nut Loaf

Hi all,

Continuing on from my previous post, wanted to share how I attempted to make My New Root’s Life Changing Loaf  …The Life Changing Fruit and Nut Loaf. Wanted to make it more moist because the combination of psyllium husks, chia and flax seeds are thick and chewy!IMG_20130614_170755

Before I start of the recipe, wanted to share this video I came across when I was researching on psyllium husks in gluten free baking. These amazing little husks are a great source of dietary fibre  and a natural binder in recipes!

Ok to be honest, I wouldn’t go as far as to call this loaf life changing because I’ve had better vegan/GF loafs before. But given the simplicity of this recipe and wholesome ingredients (what! no sugar/flour/ baking powder?) … I think it’s definately worth your time =)


THE LIFE CHANGING FRUIT & NUT LOAF  (adapted from My New Roots)
Makes 1 loaf. Vegan

½ cup sunflower seeds
½ cup dried cranberries/blueberries/raisins
½ cup flax seeds
½ cup hazelnuts
1 cup rolled oats
1/2 cup blended or mashed bananas (around 2 bananas)
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)
Dash of cinnamon
1 Tbsp agave
3 Tbsp coconut oil
1 1/4 cup water


2013-06-13 18.29.17 1. Set aside two bowls. In the first mixing bowl, combine all dry ingredients and mix well. Whisk agave, oil and water together in the second bowl. 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). Transfer the mixture to the loaf tin. 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.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 25 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 – slice before freezing for quick and easy toast!



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