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!
mmmmm…This was so good. I wanted to eat it all but I’m really working on leaving the table satisfied rather than stuffed. Yes…even though it’s a plate full of veggies and it wouldn’t be too bad I am developing this skill.
Sweet and Spicy Stir Fry
4 Chinese or Japanese Eggplant (medium/smallish)
2 onions, cut in large cubes
1 large red bell pepper, cut into large chunks
3 med zucchini, cubed
2 cup mushrooms, quartered
2-3 cloves of chopped garlic
1/2 tsp ginger powder
1/2 tsp chili flakes
2.5 T Coconut Aminos
2 T Tamari (low sodium)
3 T coconut sugar
3 T seasoned rice vinegar
1 T arrowroot powder
2 T filtered water
Cut up the eggplant into large chunks and roast in the oven until pretty much cooked through and dried out a bit. I roasted it at 350 degrees for about 20 minutes but just check it because I lost track of time.
While the eggplant is roasting, stir fry the onion, peppers, zucchini and mushrooms….Start with the onion then when it’s getting soft add the peppers etc. Add the garlic, ginger and chili flakes and stir to combine.
Remove the eggplant from the oven and add it to the rest of the stirfry. Once any liquid is pretty much gone in the pan then add the sauce and stir it around until everything is coated. Simmer for 5 minutes then enjoy!
I love this for breakfast or as a snack. It’s so amazingly crunchy and satisfying. It has a nice rich dark chocolate taste and isn’t very sweet. You can throw in cocoa nibs, coconut or other nuts too…have fun with it.
Chocolatey Buckwheat Granola
2.5 cups raw buckwheat – soaked for at least 2-3 hours
13 mejdool dates pureed in 1 cup water
1/2 cup almonds, soaked for 30 min, peeled then chopped coarsely
6 tbsp sunflower seeds
4 tbsp hemp seeds
1/2 cup cocoa powder – raw cocoa if you want a truly raw recipe
While you’re soaking the buckwheat combine the rest of your ingredients.
Spread on non-stick dehydrator sheets thinly (under 1 cm thick) then dehydrate for 7 hours at 105 degrees. Flip over using any spare sheets or parchment paper and dehydrate another 5-6 hours so that it is very dry.
Let cool and store in a sealed container for up to 1 month.
If you want this to be sweeter add more dates or even some of your favourite sweetener such as maple syrup, agave or honey…it all depends on whether or you’re a hardcore raw foodist or dabbling.