THE YOGA NO-KNEAD WONDER LOAF

Be Amazed.!! This is gluten free, no-knead, no mess slice of fabulousness.  
Psyllium seeds are at the base of its success.  You can change almost everything in the loaf. adapt everything to your pantry except these little seeds (or husks from the plantago plant). *

I make a small loaf but you can double or treble the ingredient weights to suit your family.  Perhaps try the small one below, and then get more adventurous.

Ingredients for a small loaf.  Half fills a baking pan.
* Half a cup of sunflower seeds
* Quarter cup of flax seeds
* Quarter of a cup of nuts (I mostly use crushed peanuts but you could use almonds or hazelnuts).
* Three quarters of a cup of gluten free rolled oats.
* One tablespoon of chia seeds or a mix of chia and teff
* 2 tablespoons of psylliums powder or husks
* Half a teaspoon of good salt

* Half a tablespoon of maple syrup, or coconut sugar or syrup.
* One and a half tablespoons of coconut oil or ghee.
* Three quarters of a cup of water, or whey...

1. In a silicon loaf pan or  a metal pan lined with baking paper combine all dry ingredients and mix well.
2. Mix the wet ingredients in a cup and add to the dry ingredient and mix until you have a stiff dough.  You can add more water if the dough is not coming together.
3. Smooth the top of the mix, then into the sides and corners of the pan with a spoon.
4. Let this sit out on the bench for at least 2 hours or overnight.  You can tell if the dough is ready when you pull the sides of the pan out, and the bread retains its shape.

Cook in oven middle rack for 20 minutes, then take out of the pan and put it upside down on the rack and back into the oven for another 30 to 40 minutes (more for a larger loaf).  Bread is done when it sounds crusty or hollow when tapped.

This healthy, wonder loaf is lovely toasted, eaten with cheese (our cheese) - Or anytime.