The experimenting in the kitchen continues! 🙂
In fact, I am REALLY excited about sharing a newly discovered recipe with all of you!
Sadly, over the past few years my love for bread has gradually dwindled. Mainly because I had a really hard time finding a bread that I loved that I didn’t feel guilty about indulging in.
However, this quickly changed when one of my clients came to his training session the other day with a surprise for me. Yep, he had a slice of the most spectacular piece of nut and seed bread I have ever seen… and tasted!
Check it out…
First of all… I have never made bread in my life (until this week) and second of all… I have never felt so good about eating a piece of bread in my life either!
Here is how the magic happened…
My client, told me about a cooking blog he likes to follow called My New Roots. The blogger, Sarah, is a Holistic Nutritionist and Chef and has some pretty amazing recipes on her site. I am totally a fan! She named it “The Life-Changing Loaf of Bread” and I couldn’t agree with her more. Check out Sarah’s recipe…
The Life-Changing Loaf of Bread
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 (a regular bread pan also works) 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!
Recipe Source: My New Roots Blog
Although it looks like a complicated bread, it is actually really easy to make! In fact, I already had all the ingredients I needed except for the psyllium husk (which I easily found in the bulk aisle at Whole Foods… I also could only find it in the powder form but it worked fine). As soon as I got home I went straight to the kitchen!
Like the directions stated, I started off by adding all the dry ingredients to my bread pan…
Then I added the water, maple syrup, and melted coconut oil to a measuring cup and stirred well…
Next, I poured the liquid mixture over the dry mixture and stirred until everything was completely soaked and it became “dough-like”…
Then I simply let it sit on the counter for 2 hours.
When it was ready to go I followed the directions and placed the pan in the oven for 20 minutes on 350°F. After the 20 minutes I turned the pan upside-down and the bread easily fell out of the pan. Lastly, I placed the loaf of bread directly on the rack and set the timer for another 35 minutes. Like Sarah stated… the hardest part was to let it cool-down (completely) before slicing into it. But she said it was necessary, so I obeyed.
Trust me, it is worth the wait though!
YUM!!! I’ve decided I like mine best with just a little honey on top!
But as a warning, this bread contains some serious fiber! I wouldn’t eat more than one or (maybe) two slices at a time unless you are used to an extremely high fiber diet. In fact, I think a single slice of this bread toasted would be the perfect breakfast in the morning. It is jam-packed with goodness to start your day off right. To prove it, let’s look at just 3 of the high-fiber ingredients it contains: Chia Seeds, Flaxseeds, and Psyllium Husk.
Chia Seeds: Basically, chia seeds rock because they makes you feel full longer (due to seed expansion in liquid) and they help balance blood sugar (by slowing the body’s conversion of starch into sugar due to their high fiber content). Soluble fiber is important because it improves the speed of digestion. Also, by weight, it contains more omega 3s than salmon and more calcium than whole milk. It is also one of nature’s highest sources of plant-based complete protein. Chia seeds are even praised for raising energy levels, increasing age-defying antioxidants in the body, helping to cut cravings by balancing vitamins and minerals, and are 100% chemical free.
Flaxseeds: These powerful seeds are known for their omega 3 essential fatty acids, which are “good” fats that have been shown to have heart-healthy effects. They are also full of lignans and help prevent cancer due to their anti-inflammatory and antioxidant properties. But that isn’t all, they contain both soluble and insoluble fiber to help keep your digestive system healthy by helping to steady the passage of food through your intestines and even improve intestinal absorption of nutrients.
Psyllium Husks: These are well known for helping weight control and general intestinal health. They contain a high amount of fiber (both soluble and insoluble) which helps reduce appetite, cleanse the system, lower cholesterol, and improve overall digestion. They are often found in detox formulas because of their ability to remove toxins from the colon.
References: whfood.org, herbwisdom.com.
Yep… simply a super-hero bread! 🙂
Now it is time for some food journaling…
I started the day off right with a slice of the “super-hero bread” I made yesterday…
As you can see, I added a little honey to the bread and paired it with a bowl of plain Greek yogurt with blueberries.
Later on I decided to snack on a smoothie. I used coconut milk, Green’s First powder, and some frozen organic berries…
I also had 2 handfuls of these banana chips while working on some of my nutrition homework…
For lunch I made one of my favorite recipes… oven roasted dijon chicken with sweet potatoes. I totally forgot to take a picture, but since it is a favorite of mine I was able to dig up an old picture to use. However, today I did not make the Broccoli & Cauliflower Mash that you see in the picture…
Check out the recipe I used from eatingwell.com —-> Oven-Roasted Dijon Chicken and Sweet Potato Recipe.
For dinner I decided to make some Sautéed Spinach and Chickpeas and add a little tuna and cayenne pepper to the mix…
And for dessert I had this mini cashew Lara Bar…
And a cup of Yogi Bedtime Chamomile Tea…
Which makes me super tired! zzzzzzzz….