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Life-Changing Bread - Florentine Slab

The Life-Changing Loaf of Bread

This is backed up from here, just in case it disappears.

Makes 1 loaf
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 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water


  1. In a flexible, silicon loaf pan 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.
  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!

I realize that few pleasures in life will ever be able to compete with tearing open a fresh baguette, or slicing into a thick-crusted country levain, and I am not suggesting that those pleasures be forgotten. On the contrary, let’s let those things be what they are and enjoy them from time to time. And for now, and hopefully the better part of your bread-munching days, I offer my latest and greatest pleasure to you; a loaf with no down-side, a bread with personality, a triumphant flag raised high exclaiming that deliciousness and health are not exclusive.
This bread changed my life. Will it change yours too?

Florentine slab

from Guardian nut recipes

A quick-and-easy take on florentines that thumbs its nose at formality. Just slide the whole florentine out of its baking tin on to a chunky wooden board and pop it in the centre of the table for guests to break bits off.
Serves 10+

Melted butter, for brushing
300g dark chocolate, chopped
1 tbsp almond oil
200g condensed milk
115g natural colour glace cherries, chopped
75g dried cranberries
50g raisins
50g mixed candied peel
½ tsp salt
50g almonds, toasted and roughly chopped
40g whole peanuts, toasted
25g pistachios, toasted and roughly chopped
25g sunflower seeds, toasted

  1. Cut a rectangle of baking parchment to line the bottom of a 30 x 23 x 4cm baking tin. Pop the parchment into the tin and brush it and the tin liberally with melted butter.
  2. Melt the chocolate with the almond oil in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth (or in a microwave). Spread the melted chocolate evenly all over the bottom of the tin. Chill in the fridge for 1 hour, or until completely set.
  3. Preheat the oven to 180C/350F/gas mark 4. Put the condensed milk into a mixing bowl and add the glace cherries, cranberries, raisins, mixed peel and salt. Mix together gently with a wooden spoon, then add the toasted almonds, peanuts, pistachios and sunflower seeds and mix well.
  4. Spread the mixture over the set chocolate. Bake for 15–17 minutes, until firm to the touch and golden brown. Leave to cool, then return to the fridge for 2 hours to reset the chocolate.
  5. To serve, turn out on to a board and peel off the baking parchment.
The Honeybuns Gluten-Free Baking Book by Emma Goss-Custard (Pavilion)

page written January 2014