Alright kids, since I’ve started this whole get healthy extravaganza in January I’ve tried out a lot of new stuff and learned a whole bunch of crap about the importance of what you eat and whatnot.
I feel like this is the absolute best day to make a bread consisting almost entirely of nuts and seeds and tell you all about it as there is endless amounts of sunshine outside and my coffee is warm and strong! PTL
You should also know, if you are in a room with giant windows feeling the sun pour in you probably wouldn’t regret listening to Serena Ryder’s “What I Wouldn’t Do”, which I am listening to right now. And also this bread I am making has a recipe and you can find it here: My New Roots: The Life Changing Loaf of Bread
So, you mix sunflower seeds, chia seeds, psyllium seed husks, hazelnuts or almonds, rolled oats, flax seed, and salt in a bread pan, then mix melted coconut oil, water, and maple syrup and pour it overtop/mix it all in and let it sit for a few hours. After you’ve let it sit, and it holds the form of the pan, you bake it for 20 minutes, pop it out of the pan and bake it upside down, straight on the rack for another 30 minutes.
I followed the recipe almost exactly. Here are some things I did differently or would do differently:
I used 1/4 the amount of salt it called for, and tbh I didn’t taste much of a difference. With the amount of sodium we consume daily without realizing it, and 1/4th teaspoon of salt having 390 grams of sodium, I really don’t think it needs to be “added” to anything. Next time I’ll probably not add any salt.
I used pure NY maple syrup, because I like to remind myself that I am exotic to the Canadian motherland from time to time. There really is no point to me adding that to this blog other than I think it makes me a little cooler.
Oh, and, fun fact: melting coconut oil in a mug in the microwave while you are defrosting chicken doesn’t work. I was trying to kill 2 birds with 1 stone while I was prepping stuff for dinner, that coconut was “defrosted” for 10 minutes and barely melt at all.
I used a regular bread pan, the recipe tells you to use a silicone one. It is possible to use a metal bread pan, but it was pretty ridonculous and frustrating.
You are supposed to let it cool for a while, but I wanted to clean up and go to bed. It held together pretty well, I think I only lost a majority of the hazelnuts. That’s another thing, the hazelnuts that were in the middle of the loaf held in, and cut with the slices, the ones on the tops and sides fell out like monkeys. But once it’s sliced, you can wrap it in saran wrap, pop it in the freezer and you got a whole bunch of mini snacks waiting for you to be in a rush and grab them on the go.
One of the most important things you can do when you are trying to get healthy/lose weight is know what you are eating. That means I have become a master at the super tedious task of counting my calories, and everything else too.
I sliced off just a bit of the end and put some “organic, gluten free, soy free, dairy free, other ingredient free, but not financially free butter spread” on top and it was totally delicious. But, being that it is pretty much entirely seed and nut, it’s also pretty dry. I know this is technically a “bread” but a whole slice was too much for me. So, I cut this bread into 13 slices and then cut those into halves so I ended up with 26 1/4 inch thick squares. (Warning: cutting bread with a knife is recommended and extremely dangerous. If you are me you will most definitely cut yourself) That being said: Here is the nutrition info per square:
Calories: 111 – Fat: 8.5 – Sodium: 17 – Carbs: 7 – Fiber: 3 – Protein: 3
Cut out the salt entirely and the sodium would be 1.7 grams per square. Sooooooooooo…..
Missio Dei Latte 