April, 2015

  • Flourless Nuts & Seeds BREAD

    Knowing that I like healthy and tasty food, a friend recently shared Sarah Britton’s recipe “Life Changing Loaf of Bread”. I have made it several times adapting and testing it out on family and friends. Each time it gets great reviews along with the question, “Well, has it been life changing for you?” I love hearty breads and the store/bakery ones are pricey if this is all you eat (it is pretty much all I eat at home). So, my answer is “Yes, it is saving me money and since it is quick and easy to make, it’s saves me time as well!”

    One of the things I particularly like is that you can change out ingredients. I give you some ideas in the parenthesis next to the ingredient listed. Here is my latest version which got the most positive reviews. ENJOY!


    One loaf = 16 slices


    • 1 cup Raw Sunflower Seeds (raw pumpkin seeds)
    • ½ cup Flax Seeds
    • ½ cup Raw Slivered Almonds (a nut will work well whole or chopped, my favorite are walnuts & almonds as they are higher in Omega 3’s)
    • 1 ½ cups Dry Rolled Oats (NOT instant)
    • ½ cup chopped Dates (raisins or any chopped dried fruit) (you can also leave out the fruit as in the original recipe)
    • 2 Tbsp. Chia Seeds
    • 3 Tbsp. Psyllium Husk Powder (find this in the laxative section of your grocery store, this works as a binder in raw foods)
    • 1 tsp. fine grain Sea Salt
    • 1 Tbsp. 100% Pure Maple Syrup
    • 3 Tblsp Virgin Organic Coconut Oil, melted (do not over heat or you will destroy the health benefits)
    • 1 ½ cups warm water


    • Combine all dry ingredients in a large bowl
    • Whisk maple syrup, Coconut oil and water in separate bowl
    • Add to dry ingredients, combining well and dough will become thick (if needed add 1-2 tsp more water if too thick to stir)  Pan lined with Parchment
    • Line loaf pan with parchment paper (This makes it much easier to take bread out during baking process!!!)
    • Pour in dough, smoothing top
    • Cover with plastic and let sit overnight or at least 4 hours on counter top (This helps break down enzyme inhibitors so you will get more nutritional benefits from your seeds and nuts, so I always let it sit overnight.)
    • Preheat oven to 350
    • Bake 20 minutes then remove bread from pan (Now, I bet you are glad you lined the pan with parchment:)
    • Place loaf upside down directly on the oven rack and bake another 30-30 minutes (sounds sort of hallow when tapped)
    • Cool completely before slicing
    • Store in air tight container (lasts 5 days on counter or about 2 weeks in refrigerator if it doesn’t get eaten up first)

    Makes 16 slices

    Per slice = Calories-162, Fat-9g, Chols. 0, Sod-111mg, Carbs-17, Fiber-7g, Sugar -3g, Protein-4g

    Please share your ideas for ingredient combinations in the comment section. I always love getting input.

    Blessing for Health, Joy & Laughter!


    April 14, 2015 • Recipes • Views: 1954