Not actually vegan, but I make a seed and nut loaf which is (surprise!) mostly seeds, nuts, rolled oats, olive oil, a little honey... It's pretty fantastic and fairly well balanced in terms of protein, fat and carbs compared to 'normal' bread. I usually have it with homemade almond butter (also vegan) for even more good fats and protein.
Sounds really tasty, HappeirAtHome. Would you care to share your recipe?
It's taken me ages to see this and respond, sorry! But here it is :-) based on http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/
but I prefer my version.
Seed and Nut Loaf
• 1 cup / 135g sunflower seeds and/or pepitas
• ˝ cup / 90g flaxseed meal
• ˝ cup / 65g hazelnuts or almonds, chopped
• 1 ˝ cups / 145g rolled oats (replace with quinoa flakes if you want the loaf to be gluten free)
• 2 TBSP / 30g chia seeds – black, white or mixed
• 3 TBSP / 17g psyllium husk meal (also called psyllium husk powder)
• 1 tsp salt (I’ll often make it two tsp salt for taste)
• 1 ˝ cups / 350ml water
• 3 TBSP olive oil
• 1 TBSP honey or maple syrup (I’ll often use an extra ˝ TBSP honey for taste – still considerably less sugar than shop-bought bread)
Combine dry ingredients and stir well.
Whisk wet ingredients together, stir into dry until well mixed.
Line a loaf tin with baking paper (leave plenty of overhang) and press mix into the loaf pan.
Leave to sit on the kitchen counter for two hours, up to 12 hours is fine.
Heat oven to 180C and bake loaf for 30 minutes.
Use baking paper to lift loaf out of pan; turn onto fresh baking paper and place back in the loaf pan ‘upside down’.
Bake for a further 30 minutes.
Allow to cool completely before slicing. Freezes well. Best toasted.
I usually make two loaves at once as they’re not large and we pull a few slices out from the freezer most days.