Life Loaf – an edible love story.

**Please note, I am not a health coach, this is not a ‘food’ based blog, I don’t claim any expert knowledge on nutrition or nutrition based healing.  However, I do inform myself quite a bit on food and its nutritional content and I am always curious about new recipes.  Please click the links I provide for the real experts about this.  I just wanted to share this – once you read the story, you’ll know why**

About three years ago I was visiting my home town of Melbourne, Australia.  My friend, Sonya, and I took a yoga class at a studio in the trendy suburb of South Yarra and she had insisted that we grab a coffee at the little cafe around the corner and a slice of “Life Loaf.”

“Life Loaf”, she said “is my new obsession.”  She continued to go into detail about the guy who makes it having been diagnosed with cancer and had been advised by professionals to eat a healthy diet loaded with nuts and seeds.  So he came up with this ‘loaf’ loaded with all the goodness he needed.  It had no wheat, or dairy or gluten.  It was vegan, vegetarian, breatharian, fruitarian, dontwearshoesarian, ihavedreadlocksarian, mygurusaidIcouldarian approved.

I was intrigued.

We got to the cafe after class (based on Sonya’s enthusiasm I was suspect that the life loaf was the only reason for the yoga class) and to cut a long OM short – I had the loaf, and found food enlightenment.

I needed it in my life, more than I had ever needed any piece of bread before!  The caveat: The guy doesn’t give the recipe out!  WT spiritually selfish F?

So, I’ve been on the hunt for the recipe ever since, trying out some pretty poor substitutes.  Yes, it’s been three years since I fell in love with Life Loaf and I didn’t give up hope that we would find each other again.  This might be the edible version of my own ‘very long engagement’ story.

The story, of course, has a happy ending and I’m about to rack up some good karma points by sharing.

I know this isn’t usually a food blog.  But, truth be told – I love food, and so do most of the friends I keep.  In fact, I try to make friends with as many people in the restaurant industry as I can.  Really, how else do I keep my game up?

While I was in India, an email newsletter from a little tea shop/healing space I used to work in called Arogya, came through.  I knew that this was their first foray into a real online marketing campaign so I was happy to get the newsletter and intrigued at what information they would share.  Can you imagine my cheesy delight when I opened up and staring me in the face was a photo of a nutty loaf of ‘bread’ and the title “Life – changing Loaf”!

Seriously – check it out (and sign up).

Since I was hanging out in a bamboo hut on the west coast of India with no access to a kitchen, I shot off an email to Sonya: “I’m pretty sure this is the gold.” I wrote, and sent her the recipe to try – praying this was it.

She wrote back, with photos, “I think we’re 8 tenths away – I’d make a few changes.”

I landed back into the USA on Tuesday afternoon, went straight to the supermarket on Wed morning and by that afternoon my first loaf was made.  I made some changes she recommended and then added my own.

I’m happy to announce, we’ve been reunited.

Here is the original recipe and definitely read it for all the nutritional properties she gives you.  I’m just going to give you the recipe, with my modifications.  And, scroll below as I introduce another game changer…..a fruit version!

life loaf nutLife Loaf

Ingredients:
1 cup / 135g chopped sunflower seeds
½ cup / 90g ground flax seeds
½ cup / 65g chopped walnuts
½ cup / 65g chopped cashews
½ cup / 65g chopped almonds (soaked overnight – helps to release the enzymes and makes them softer)
1 ½ cups / 145g gluten free rolled oats
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)
2 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
4 Tbsp. melted coconut oil or ghee
1-2 cups water )consistency should be dense and it should be able to stick & hold together.)

Directions:
1. In a bread load pan (non-stick or flexible, silicon) 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.
2. Preheat oven to 350°F / 175°C.
3. 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).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

life loaf fruit and nutFruit & Nut Life Loaf.

Ingredients:
½ cup / 90g chopped dried figs
½ cup / 90g chopped raisins
½ cup / 90g chopped prunes/dates or apricots
½ cup / 90g ground flax seeds
½ cup / 65g chopped walnuts
½ cup / 65g chopped cashews
½ cup / 65g chopped almonds (soaked overnight – helps to release the enzymes and makes them softer)
1 ½ cups / 145g gluten free rolled oats
2 Tbsp. chia seeds
5 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
2 Tbsp. maple syrup or Honey (I used honey) (for sugar-free diets, use a pinch of stevia)
4 Tbsp. melted coconut oil or ghee
2 cups water

Directions:
1. In a bread load pan (non-stick or flexible, silicon) 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.
2. Preheat oven to 350°F / 175°C.
3. 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).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Please visit the Arogya website for some great health information and sign up for their newsletter.

I also highly recommend the blog this recipe originally came from, My New Roots.

For another twist of healthy, interesting food love – check out Calcutta Kitchens

Stay tuned for my healthy brownie recipe – THIS is a game changer!

 

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2 Responses to Life Loaf – an edible love story.

  1. I try not to do food porn, but this would have to be the exception.

    Ooh baby, you give good loaf.

    Ok, now it’s clear why I should leave the food porn to the professionals.

    But this is amazing bread. I would post pictures – but see above.

    Thanks for sharing this Lyn. I saw it in the Arogya newsletter and wanted to try it but it got lost in the daily shuffle. When it popped up again in your newsletter I knew I had to make it happen. It is even better than I imagined. By a lot. And I am proud to be a complete bread snob.

    Thanks for your great writings.

    M

    • Hi Michelle, sorry for the delayed response. I’m not getting notifications of these comments. I agree..I LOVE this loaf. It’s definitely a staple in my diet these days and my body and bowels are so much happier for it! 😉 xoxoxo

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