Apple Cinnamon Seed “Bread”

When I saw the original recipe for this bread here I knew I had to try it. I have flax, chia and nuts or seeds regularly so this would be a nice and new way to enjoy them. The portable bread is also a great alternative to pre-packaged bars that I sometimes buy for hiking trips. My mind is spinning with all the possibilities for this….I’ll be taking some to my T-Tapp retreat and enjoying it for breakfast too!

The original recipe has a few things I didn’t bother adding…ie. salt or oil and honestly I don’t know if it makes a huge difference but I’m happy that my version tasted so good. I’ve doubled the amount because it freezes so well. Once it has cooled down I store one loaf, already sliced, in the fridge and the other I wrap each slice and freeze it all in a bag and remove how much we need once in a while.

Apple Cinnamon Seed Bread

2 cups raw, unsalted sunflower seeds
1 cup flax seeds, whole
1.5 – 2 cups chopped dried apple slices
3 cups rolled oats
4 tbsp whole chia seeds
1.5 Tbsp ground cinnamon
8 Tbsp whole psyllium husk
3.5 cups water

Combine all the ingredients in a bowl then split it between two silicone loaf pans. Smooth the top and let it rest uncovered at room temperature for at least two hours or even overnight. To make sure it’s ready it should hold it’s shape if you pull the sides of the pan away.

Bake on middle rack in a preheated 350F oven for 20 minutes. Remove the bread from the loaf pans and place upside-down right on the middle rack. Bake for 40 minutes until the loaves sound hollow when tapped.

Let them cool for 30 minutes…you have to!

Store in an airtight container for five days in the fridge or freeze up to two months.

Try this toasted…it’s sooooo good!

IMG_1033.JPG

Tangy Carrot and Kale Salad with Roasted Chickpeas

MMMMMM…that’s all I can say. I threw this together for dinner today and it was so tasty and easy I just HAD to write it all out now before I forget what I did.

Roasted Chick Peas
1 super large can of chick peas, drained and rinsed (or use 1.5 normal sized cans)
2 Tbsp nutritional yeast
1 dash cayenne pepper
a few sprinkles of dried dill
1 tsp garlic powder
1 tsp onion powder
Toss it all in a bowl to coat it well and roast at 425F for 25 minutes on a cookie sheet wiped with oil.

2 lbs carrots, peeled and sliced thin on the diagonal
1 bunch kale, chopped
1 lemon or orange
1 clove of garlic chopped
2 tsp maple syrup, date paste or agave syrup
2 green onions, sliced thin

While the chick peas are roasting steam the veggies. Once they are done, rinse them in cold water so they stop cooking. Drain well.

Toss the steamed and drained veggies with the onion, zest of the lemon or orange, juice of the lemon or orange, garlic and sweetener of your choice.

Throw in the cooled chick peas and toss it all again.

That’s it! Enjoy!

IMG_1021.JPG

Sometimes I feel like chewing something…

Since I most of my dietary choices come from a plant-based, whole food diet with very low amounts of processed foods, salt and oil I avoid eating bread, bagels and crackers. That’s nice for my health but sometimes I miss having that texture or something I can pack to go.

When I saw this recipe I knew I had to try it. I bit the bullet and baked two loaves. I’m Portuguese and we like doing everything in bulk when it comes to cooking and baking. It was a risk I was willing to take even if no one else liked it and it meant I would be eating this alone for two months.

Imagine my surprise when my son, who teased me about it not being real bread and looking like a brick in the process, actually ate it and liked it. Then my husband had some and his reaction was so positive that me and my son thought he was being sarcastic. It turns out that he really liked it.

This bread reminds me of those dense breads you get with a nice texture and a slice is all you need. I made it without the salt or coconut oil because I avoid both and it doesn’t taste like anything is missing. It is certainly a keeper and I look forward to trying the recipe again with some cinnamon and dried fruit pieces in it.

Hearty Seed, Nut and Oatmeal Bread

1 cup (250 mL) unsalted sunflower seeds

1/2 cup (125 mL) flax seeds

1/2 cup (125 mL) raw, unsalted, skin-on hazelnuts

1-1/2 cup (375 mL) rolled oats

2 tbsp (30 mL) whole chia seeds

4 tbsp (60 mL) whole psyllium husk

1 tbsp (15 mL) maple syrup

1-1/2 cups (375 mL) water

In 9x5x3-inch (23x13x7.5-cm) silicon loaf pan, combine sunflower and flax seeds, hazelnuts, oats, chia, and psyllium.

In a small bowl using wire whisk, whisk together maple syrup and water. Using wooden spoon, stir into dry ingredients until well combined.

Using spatula, smooth top of dough. Let dough rest uncovered at room temperature for at least 2 hours to overnight (to ensure dough is ready, it should retain its shape and be quite dense even when you pull the sides of the loaf pan away from it).

Bake on middle rack in preheated 350F (180C) oven for 20 minutes. Remove bread from pan and place upside-down directly on middle rack. Bake 30 to 40 minutes, until loaf sounds hollow when tapped.

Let cool 30 minutes.

Store bread in airtight container for five days or freeze up to two months.

Makes one loaf.

I’m so glad I discovered this recipe and appreciate Sarah Britton’s creativity in creating this recipe.

Nutrients per serving (1 slice or 1/12 loaf): 159 calories (this is from the original recipe which included coconut oil so it would be a bit lower since I omitted it)

IMG_0983.JPG