The Life Changing Bread

Do you think life changing is a bit of a stretch when you’re talking about bread? I kind of do. However, the title is catchy and it does make you wonder. Cousin K sent me the Life Changing Bread recipe a couple of months ago and I recently got around to making it. So far, so not life changing.

The first thing that did make me think this was life changing bread was how easy it was to make. Once I had the ingredients it was literally a matter of measuring them, mixing them and leaving the ‘dough’ to rest for two hours. Chuck it in the oven and then let it cool. Once I’d made a loaf successfully I even decided to make another one on the same day as a gift for a friend 🙂

This post is called Life Changing Bread and is based on the original post I read on My New Roots. My view on this ‘bread’ is that it isn’t really bread at all. Bread is made from flour and has yeast. The Life Changing Bread has neither of these ingredients. Instead it is made with things like oats, almonds, flax seeds, chia seeds, sunflower seeds and psyllium husks (see full recipe below). What is remarkable is that the end result is indeed like a dense seed loaf you’d get in a health food store, but without gluten or yeast.

Slowly but surely the life changiness of the bread is revealing itself. Firstly, it sliced easily. I was fairly convinced the bread would crumble and disintegrate once a knife was plunged through. But no, the loaf sliced easily and I popped the sliced loaf into the freezer for later consumption.

Second moment of wow was with my first breakfast of Life Changing Bread. Husband was working from home one morning so we both sat down to a slice of Life Changing Bread with an egg. I added a scrape of goat’s cheese on my toasted bread, Husband had his with butter. Once toasted the bread is quite crunchy and when you cut a bite sized piece it does crumble a bit. The outer edge does tend to burn easily so you need to be careful not to overdo it in the toaster. With the runny eggs I’m fond of, the yolk nicely spilled into the bread to make a crunchy and yolky mouthful of goodness.

Third life changing moment was breakfast of toasted bread with vegemite. I’d thought that the sweetness of the bread given by the maple syrup and coconut oil might be too much for a bit of veggie. But again no. The contrast of salty vegemite cut through the nutty bread making a delicious mouthful and a full tummy on two pieces.

I’ve also tried the bread with almond butter, this was good although perhaps a little dry for my liking. Although that’s probably because my almond butter is dry now that it’s near the end of the jar.

Just yesterday I was given some yummy, ripe avocados (thanks M!) and cooked the meal I’d been waiting to with the life changing bread. A slice of bread toasted, spread with avocado, a little chilli salt and pepper, and a boiled egg on top. OMG. This was fabulous and soooo filling!

So is it life changing? Well I have received about three texts from the friend who I made it for. She is raving about it and has asked for the recipe. It’s definitely good but I keep wondering how many calories are in a piece of it and whether I should limit my intake. On the plus side it’s a great option to take a piece with you if you’re racing off after an exercise session and don’t have time for breakfast, a piece of this to gobble down will keep you going for hours. And in truth I don’t think you could eat more than two pieces at a time without feeling over full.

I’d love to know what you think of the Life Changing Bread. Have you tried it? Please tell us what you think! 

Sourcing healthy ingredients can be tricky in Singapore but I managed to find everything I needed quite easily. I suggest the Organic Grocer on Mohammed Sultan, Cold Storage at Great World City and Brown Rice Paradise at Tanglin Mall. The psyllium husks were the most tricky and I was delighted to find them at the Organic Grocer.

My version of the recipe is below (I’ve gone with 2/3 the original coconut oil amount and half the maple syrup, just add more water to compensate).



1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g 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)
1/2 Tbsp. maple syrup (original recipe is 1 Tbsp., for sugar-free diets, use a pinch of stevia)
2 Tbsp. melted coconut oil or ghee (original recipe is 3 Tbsp.)
1 ½ cups / 350ml water (or to a manageable consistency)


Mix all the dry ingredients in a bowl, then add maple syrup, oil and water and mix very well. If dough becomes too thick to stir then add more water. I prefer mixing in a bowl to be liberal with the stirring. Then put the dough into a silicone loaf tin (this is important as you’ll see that after the resting period the dough comes away from the tin and is then easy to remove whilst half cooked). Smooth the top and let rest for 2 hours, or all day, or overnight.

Preheat the oven to 350F / 175C. When you go to cook the bread you should be able to pull the edges of the tin away from the dough and it will retain its shape. Place loaf on the middle rack of the oven and cook for 20 minutes. Remove bread from the loaf tin and place upside down on the rack and bake for another 30 – 40 minutes. Tap the bread to check if it sounds hollow, this means it’s ready. It’s very important to then let the bread cool entirely before you slice it. And you’ll be amazed how easily it then slices. You can keep if for up to five days or pop it in the freezer where you’ll have a continuous source of meals on hand.

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