SOME OPTIONS...

LONGEVITY BREAD.
This recipe was given to me by a Perth Yogini.  I have made a few adaptations, and suggest that you try it.  It is an amazing alternative to ordinary bread.  Especially fabulous with ricotta and salmon - or warmed all by itself.

INGREDIENTS:
1 cup sunflowerseeds, half cup flax seeds, half cup crushed nuts (hazlenuts, almonds, peanuts or a mix), One and a half cups of gluten free rolled oats, 2tbsp. chia or poppy seeds, 4 tbsp. psyllium seeds husks (or 3tbsp. psyllium husk powder), half teasp. ground rock salt, 1tbsp. honey or maple syrup (for sugar free use a pinch of stevia), 3tbsp. melted coconut, ghee, butter or a combination, One and a half cups of water (or gluten free *sour dough starter - which I prefer).

*Sour dough starter.  Put 3 level tablespoons gluten free flour in a clean sterilised jam jar, fill to the top with cold water, stir until milky with no lumps,  and leave for 4 days until fermentation has begun.  The mix will separate so stir or shake every day.  Use in the mix above instead of plain water.

METHOD.
*  Preheat oven to 175C or 350F

1. In a bowl combine all the dry ingredients, stirring well.  Whisk the wet ingredients in a bowl and add to the dry ingredients and mix well.  If you find it difficult to mix, add a LITTLE water (1 or 2 teaspoons) until the mix becomes manageable.
2. Place into a silicon pan, or into a metal loaf pan lined with baking paper.
3. Let the mix rest for at least 2 hours or as long as possible (even overnight).
4. To make sure the bread is ready to be baked it should retain its shape even when you gently pull the sides of the pan away from the loaf.

5. When ready, place the pan in the middle rack (med. fan for convection ovens) and bake for 20 minutes.  Remove the bread from the loaf pan, place it gently upside-down on the rack, bake for another 30 or 40 minutes.  Turn up the fan for the last 10 minutes to crisp the outside if that is how you like it.

THEN EAT.  It is suggested that you leave the loaf until it is cool, but I like to eat the crispycrust off the end  while the loaf is still warm.  The chef's perks!  This loaf will stay fresh in the fridge for at least a week if you can keep away from it for that long.  I wrap mine in a cotton serviette in between slicing.

Don't expect a fluffy supermarket loaf - this weighs in like Pumpernickle.  It is a meal in a slice.