Your Every-Day Glutenfree & Wholegrain Oat Bread

October 22, 2012 § Leave a comment

(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!

October 15, 2012 § Leave a comment

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:)

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