Giving up grains isn’t new to me. I first did it on naturopath’s orders in 2006. I didn’t eat wheat for eight months. It was only when I travelled to Italy to live in Rome that I started to eat wheat again. I mean, how I could I live in Rome and not eat pizza and pasta? My naturopath wasn’t concerned at all when I told her I was going to Italy. She said that Italian wheat is a different strain of wheat that was also milled differently – it is less acidic and easier on the digestive system. Seems she was right. I’ve given up wheat several times since 2006 – whenever my body starts reacting to it.
However, now I’m following the Paleo way of eating because I was sick of feeling sluggish and bloated.
Giving up bread is one of the hardest things for people to do, including me.
Pete Evans, an Australian chef who is pushing the Paleo way to the world, has a fabulous grain-free bread recipe in his latest cookbook, Family Food.
I make this each week – it’s very rich in nutrients and quite filling, so I only need two thin slices to feel satisfied. It’s dead easy to make – hope you enjoy it.
Seed and nut bread
In Pete Evan’s recipe, he calls for the seeds and nuts to be activated and chopped. If I remember, I activate the nuts and sees by soaking the almonds in a covered bowl of water with a teaspoon of salt overnight (12 hours). Seeds only need soaking for 6 hours. Be sure to rinse them well. I don’t bother chopping them.
Why activate nuts and seeds? Apparently, “nuts contain phytic acid which when consumed binds to minerals such as iron, zinc, calcium, chromium, potassium, and magnesium so they cannot be readily absorbed. Activating nuts lessens these phytataes.” source: Family Food
- 3 tablespoons sunflower seeds (activated, plus extra for sprinkling)
- 3 tablespoons pumpkin seeds (activated,plus extra for sprinkling)
- 1 tablespoon black or white chia seeds (plus extra for sprinkling)
- 50g or 1/3 cup almonds (activated)
- 150g (1 1/2 cups) almond meal
- 3 tablespoons LSA (linseed, sunflower seed, almond meal)
- 1 teaspoon bicarbonate of soda
- 2 tablespoons coconut flour
- 6 eggs
- 1 tablespoon honey (optional – but I use it)
- 1 tablespoon apple cider vinegar
- 4 tablespoons coconut oil
- 1 teaspoon salt
Preheat oven to 160 degrees. Grease a 20cm x 10cm loaf tine and line the base and sides with baking paper.
Mix all ingredients together and combine well. The mixture will resemble a batter rather than a dough.
Pour the dough into the prepared loaf tin and smooth out evenly with a spatula. Sprinkled the extra seeds on top and pat down slightly so they stick into the batter.
Bake for 45-50 mins. Be sure to use a skewer to test to see if it is cooked. If it comes out clean when inserted into the centre of the loaf, it’s cooked. Remove from oven and let cool in the tin before turning it out.
Stores in the fridge for up to five days.
Enjoy on its own, or topped with avocado, sugar-free jam, honey, chopped tomato or whatever takes your fancy.
Printer friendly recipe download -click this link Seed and nut bread