Tuesday, May 7, 2013

Life Changing Bread

The Life Changing Loaf of Bread (with some small adjustments)

-- This was a recipe I found on the internet, and though I'm usually a calorie counter, I went out on a limb and made this, even though it has a lot of nuts and seeds, which are a bit higher in calories. I am so glad I did! It's tasty provided you enjoy the ingredients, although many can be substituted, and very equalizing for the gastro-intestinal system! And, if you are a paleo diet follower or low carb, this fits the bill perfectly, minus the oats, which you could replace with coconut flour if you like.

The website is www.mynewroots.org for the original recipe, but I made a few changes. I wanted it for breakfast, so I added a 1/2 cup of chopped raisins, and I felt that mine was still a bit crumbly, so I added a bit more psyllium and a bit more water.

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
5 Tbsp. psyllium seed husks (4 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 ½-2 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 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!
Caloric counts for the measurements above.
Sunflower seeds--799
flax seeds--387
chia seeds--120
maple syrup--52
coconut oil--351
total per loaf: 3265.50 but, you are going to divide this into about 16 slices, so: 204 per slice of VERY filling, VERY healthy, sugar equalizing, gut stabilizing, gluten free, non-inflammatory "bread".

Melissa Abramovich


AAHFRP Medical Exercise Specialist

"Excuses are the nails that build houses of failure"

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