Your Every-Day Glutenfree & Wholegrain Oat Bread

(Pictures to come!)

For the Glutenfree & Wholegrain Oat Bread;

• 450 grams of Gluten Free Oat Bran
• 200 grams of Flax Seeds
• 100 grams of Sunflower Seeds
• 100 grams of Sesame Seeds
• 1-2 teaspoons of Himalayan Salt
• 2.5 deciliter of Oat Milk Kefir*
• 5 deciliter of regular Oat Milk
• 20 grams of Psyllium Husks

Just mix all ingredients well together in a baking bowl, and pour the dough into a baking-sheet covered bread pan. Bake for approximately 40 minutes in a preheated oven holding 200 degrees Celsius. Enjoy with your spread of choice!

*For the Oat Milk Kefir, just follow the same procedure as with my Almond Milk kefir, to be found here: https://veganwealth.wordpress.com/2012/10/04/raw-happy-go-lucky-smoothie-and-almond-milk-kefir/

Gluten-Free & 100% Whole-Grain “Rye”-Bread!

I have been feeling rather tired of lately, and although I believe raw, unprocessed foods are very good for us; as it contains the highest amount of nutrition possible; I am taking a slight break from eating all-raw at the moment. I think I overdid the amount of sugary foods I ate when eating a 100% raw food diet, like bananas(yum!) and dried fruits (ah, those dates and figs, I love you all!),which is not oh-so very good for my blood sugar levels, sending them all over the place, and leaving me feeling utterly lethargic. I love my dates just a little bit too much, I guess;-)

My diet is still 100% vegan (that does not change;-)!), and is all the same loaded with good-quality organic vegetables, and some raw nuts and seeds just as when I was eating 100% raw, but I eat more lightly cooked foods, the amount of fruit is significantly lowered, and I have swopped the high-sugar fruits with low glycemic fruits such as grapefruits, dark berries and the odd piece of apple. Right now this feels better for my body, so this is what I am going to be doing:)

In order to get my blood-sugar levels stabile again, I am taking measures into getting more 100% whole grains into my diet, which slowly release carbohydrates into my body´s bloodstream, giving me more balanced energy levels throughout the day. One recipe I have come up with in that regard, is this Gluten-Free & 100% Whole-Grain “Rye”-Bread. It both looks and tastes as your regular rye-bread, just without the glutenous flours and sour milk-starter*;-)

For the Gluten-Free & 100% Whole-Grain “Rye”-Bread (yields one loaf of bread);

• 100 grams of raw and unsalted sunflower seeds
• 100 grams of raw and unsalted pumpkin seeds
• 200 grams of raw and unsalted flax seeds
• 50 grams of wholegrain brown rice flour (to keep it all together)
• 500 grams of gluten free, 100% wholegrain oats (big flaky ones)
• 1-2 tsp of Himalayan Salt
• 2 T Carob Powder
• 20 grams of Psyllium Husk
• enough water to get a sticky dough, or optionally; a combination of water and oat milk, or better; oat milk kefir to get those probiotics going!

Just mix all ingredients well together in a baking bowl, and pour the dough into a baking-sheet covered bread pan. Bake for approximately 40 minutes in a preheated oven holding 200 degrees Celsius. Enjoy with fresh hummus or avocado:)

RAW Happy-Go-Lucky-Smoothie! and Almond Milk Kefir

Just popped in to show you how I started my morning today, AND advice you all to do the same!

For the Happy-Go-Lucky-Smoothie:

• 150 grams frozen organic bananas
• 50 grams frozen organic blueberries
• approx.3 dl of Almond Milk Kefir*
• a drop of Vanilla Extract
• 2 heaping(!) teaspoons of organic licorice powder
• 1 teaspoon of RAW Cacao Powder (to get most out of the antioxidants in the blueberries and the cacao; they´re a powerful duo!)
• 1 heaping teaspoon of RAW hemp seeds
• 1 T Chia Seeds
• a pinch of Himalayan Salt

Blend all ingredients together in a blender until perfectly smooth, and enjoy immediately in your favorite jar, sprinkled with plenty of Superpower toppings of your choice! I struggled deciding, and went for a total rainbow cocktail consisting of;

• Maca
• Licorice
• Rosehip
• Açai
• Matcha
• Hemp Seeds
• Bee Pollen

* Almond Milk Kefir; As of lately I have been really obsessed with making almond milk kefir. The high level of the extremely-good-for you probiotics, makes Almond Milk Kefir (or any other nut milk kefir) a good addition to your superpower smoothies, as it aids in boosting your immune system, your metabolism and gives you a real energy kick! I´m hooked:)! And hey; it is also very good for your skin!

To make Almond Milk Kefir, I just empty 2-3 caps of probiotics into a bottle of Almond Milk, gently stir the probiotics in with the milk, fasten the lid of the bottle tightly, and let it magically turn into Kefir by leaving it on my kitchen counter in room temperature for 12 hours or overnight. Et voilá; Almond Milk Kefir! The next batch I will make, I´ll use so of the last batch´s living culture as a base for the new; approx.1 deciliter, which will produce an even more active culture!

For more on the topic of Kefir and its benefits, be sure to check out Health Coach Linda Wagner´s blog at; http://lindawagner.net/blog/2012/03/how-to-make-almond-milk-kefir/

BTW: If you did check out Linda Wagner´s blog on the topic; I like to make my kefir like the kefir I´m used to here in Scandinavia, which is really thick as full-fat milk! If you´re making the smoothie with Linda´s Kefir recipe, you might have to adjust the amount of liquid you put into it:)!