Mega-Omega-Gluten-Free-Bread!

October 17, 2012 § Leave a comment

Long title, but good tasting loaf of bread!

Now, when the new season is finally setting in, replacing the months of summer;(I am very much a girl for the colder seasons!); I love getting a good daily run in the local forest where the escalating atrophy of its trees and plants are really starting to show, giving the whole forest an almost magical, ethereal feeling. Following my run (and a good, warm and long shower I should add), I love snuggling up in my apartment drinking tea and having warm, hearty soups and freshly baked bread for dinner. And maybe, just maybe I´ll enjoy this whilst watching an episode or two of Downton Abbey;-)

One thing I do not like, though; regardless of whether it is fall or summer, (or winter or spring for that matter); is half-empty-half-full bags of nuts & seeds filling up my kitchen shelves. So, in an attempt to both get rid of all the bits & pieces to crowd my kitchen cabinets, and getting something edible out of them, I have now spent a couple of hours in the kitchen scraping everything together. One of the results is this gluten-free wholegrain bread.

(Pictures to be posted here:)!)

Autumn´s-Gluten-Free-Wholegrain-Bread;

  • 75 grams of raw Pumpkin Seeds
  • 25 grams of raw Sesame Seeds
  • 240 grams of raw Flax Seeds (40 grams of which ground in to flour*)
  • 2 deciliter of Oat Milk
  • 3 T good-quality cold-pressed oil (I used rapeseed, which was what I had)
  • approx.1140 grams of already-cooked, brown rice (odd number, but again; the point was to empty out the cupboards:))
  • 1 T Psyllium Husk
  • 12 tablespoons of water (*to be mixed in with the flax flour, creating a vegan egg-replacement)
  • 2-3 teaspoons of Himalayan Salt

Start by grinding 4o grams out of the 240 grams of Flax Seeds into flour. In a bowl, whip the flour gently together with the water by using a whisk. Add then all the other ingredients to the bowl, and mix everything well together until you get a sticky paste. Pour the dough into a baking-sheet covered bread pan, and bake in oven for 60-70 minutes at 200 Celsius Degrees.

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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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