Life Changing Loaf of Bread

Last post was a cracker inspired by this loaf, Sarah Brittons Life Changing Loaf of Bread, packed with goodness, whole grains, nuts, and seeds. High in protein, incredibly high in fibre, and it is wheat-free/glutrn-free (read below) and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you.
Is this loaf Gluten free…yes and no, avoiding wheat this loaf is great, if you’re a coeliac it a slightly more complicated story as is explained on Coeliacs Australia website
The toxicity of oats for people with coeliac disease is controversial and has led to differing recommendations as to its suitability as part of a gluten free diet.

The term ‘gluten’ is used to collectively describe the grain storage proteins (‘prolamins’) from wheat, rye and barley that are toxic to people with coeliac disease. The prolamins are called gliadin (from wheat), hordein (from barley) and secalin (from rye). In people with coeliac disease, ingestion of these prolamins is harmful. Oats contain a distantly related prolamin called avenin. There remains some uncertainty over whether avenin from oats is harmful to people with coeliac disease. Coeliac Australia’s current position regarding the suitability of uncontaminated oats (wheat free oats) is based on collective evidence from multiple studies over many years around the world that have assessed oat safety in coeliac disease. These have shown that most people with coeliac disease can safely consume oats. However, some studies have also shown oats can trigger potentially harmful immune responses. Therefore, in accordance with the position of Food Standards Australia and New Zealand, oats are not currently recommended for people with coeliac disease. It is important to note that most commercial brands of oats are contaminated with wheat, barley and/or rye. These contaminants will be harmful to people with coeliac disease.

Life Changing Loaf of Bread

INGREDIENTS

1 cup / 135g sunflower seeds

½ cup / 90g flax seeds

½ cup / 65g hazelnuts, cashews or almonds any nut really

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

INSTRUCTIONS

In a flexible, silicon loaf pan combine all dry ingredients, stirring well, if you don’t have one just use a large bowl and place into loaf tin before baking
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.

Preheat oven to 350°F / 175°C.

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).

Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

NOTES
I double this recipe often so I can have one in the freezer and one on the go

Makes 1 loaf

Mushroom Ragu

I’m currently experimenting with 5/2 intermittent fasting, for a number of reasons…the Covid 5kg the only physical part of Covid i’ve suffered with so far :), improving energy, digestion, sleep, mental clarity and peri menopause sysmptoms…i’ll let you know how I go.
In short for 2 days a week you reduce your calories to 500 a day (600 for men), eating wholesome great quality food, on the remaining 5 days you continue to eat great food clean proteins, masses of veg and reinvigorating your commitment to eating well.
My challenge is cooking for a family, I really don’t want to cook 2 different meals. This recipe has been a success and is pretty easy, I have it on Zucchini noodles whilst the rest of the family have it on creamy polenta, you could also serve it on sourdough bread, baked sweet potato, gnocchi or spelt penne.
The recipe calls for Chestnut mushrooms, I’ve used Portobello with success

Serves 2

1 tablespoon coconut oil
600g Chestnut mushrooms (or any other firm mushroom)
4 garlic cloves thinly sliced or minced
2 tablespoons tomato paste
1/2 teaspoon raw cacao powder
1/2 teaspoon sweet paprika (I’ve used smoked or a different taste profile)
300ml vegetable stock
5 sprigs thyme
sea salt and freashly cracked pepper

Heat coconut oil in a large frying pan and saute the mushrooms and garlic over a medium to high heat until golden brown and beginning to collapse.
In a small bowl, mix together tomato paste, cacao, and paprika and add to the mushrooms, reduce the heat to low and stir to coat all the mushrooms best you can.
Turn heat up a little add the stock and thyme, stir and allow to bubble and reduce for approx ten minutes
Season to taste and remove the thyme and serve.

recipe adapted from The Yoga Kitchen by Kimberly Parsons

Cherry Coconut Granola

Recently I co hosted my first yoga retreat and had the pleasure of cooking for our beautiful retreaters. One of our breakfasts was a gorgeous granola I discovered in Amy Chaplins At home in the Whole Food Kitchen, it’s substantial without being heavy, not too sweet and not complicated to make. Paired with Organic yoghurt and fresh seasonal fruit it provided a great start to our days of yoga, deep rest, connection, sharing, discussion and rejuvenation.

Makes 24 portions

70g (1/2 cup) raw pumpkin seeds
70g (1/2 cup) raw sunflower seeds
65g (1/2 cup) raw unhulled sesame seeds
450g (5 cups) regular rolled huts
140g (1cup) whole raw almonds, roughly chopped
175g (2 1/2 cups) dried unsweetened coconut flakes
1 tsp ground cinnamon
120ml (1/2 cup) organic brown rice syrup
60 to 120ml (1/4-1/2 cup) Maple syrup……I used approx 60ml
1/2 teaspoon sea salt
120ml (1/2cup) extra virgin olive oil
1 tbsp vanilla extract
60g (1/2cup) thinly sliced unsulphured dried apricots
160g (1cup) unsweetened dried cherries

-Preheat oven 150 degrees Celsius
-Line 2 Baking trays
-Place pumpkin, sunflower and sesame seeds in a medium bowl and fill with water, swish around and let them settle. Drain through a sieve, rinse under water and set aside to drain.
-Place oats, almonds, coconut, and cinnamon in a large bowl; toss to combine and set aside.
-Warm rice syrup, maple syrup and salt in a small pan over medium heat. Stir until mixture begins to simmer, then remove from heat and stir in olive oil and vanilla; set aside
-Stir the drained seeds into the oat mixture. Pour in the olive oil mixture and stir until evenly combined.
-Divide between baking trays and bake for 15mins. Stir, rotate baking trays and bake for another 15mins. Stir again and return to oven for an additional 5 to 10mins or until granola is golden and toasty.
-Place warm granola in a bowl, add dried fruit and toss gently. Cool completely before storing in jars.

Enjoy