A week ago I asked a my Facebook network what kind of recipes they would like to see in the new year. The majority of responses revolved around light sandwiches and healthy breads. Catching my attention were the bread requests.  Admittedly, bread is typically low on my list of new recipes to experiment with.  But after seeing the feedback, I realized bread’s place at the table is still as important today, as it ever has been.

So here we are, after a few trials and errors, the BBH Nutseed bread has risen to the occasion. No pun intended (ok maybe a little pun). I have discussed here on the blog many times the importance of including nuts and seeds into your lifestyle. This bread has just that, a diverse combination of my favorite nuts and seeds. Designed to be enjoyed by all but also those who adhere to a vegan and gluten free lifestyle, it does not contain animal products or wheat. With that being said, the bread is a bit dense in the middle, but the outside still has a crunch to it.  The organic and dense texture provides an excellent canvas for applying your favorite spreads.

Personally, my favorite element of the NutSeed bread has been experimenting with different toppings or spreads. Here are several ways to enjoy this bread:

• Sliced avocado and tomatoes sprinkled with lime juice and a bit of salt and pepper
• Hummus, spinach, zucchini, carrots, and tomatoes
• Tahini with figs and a drizzle of honey
• Nut butter and sliced bananas
• Nut butter with sliced apples
• Dark chocolate spread and strawberries

Have fun experimenting with your favorite toppings! Make sure to share any special combination you have with me!

Bliss Balance Health’s test kitchen is busy creating a few natural spreads to enjoy with the nutseed bread. Keep a look out for those posts coming in the near future!

Ingredients:

1 cup of ground cashew

1 cup of ground almonds

1 cup of brown rice flour

1/4 cup of coconut flour

1/4 of sunflower seeds + 1/4 cup of ground sunflower seeds

1/2 cup of ground flaxseed

2 Tbs of ground chia seeds

1/2 cup of pumpkin seeds (without shells )

2 Tbs of sesame seeds

3 Tbs of psyllium husks

1 tsp of salt

1/4 tsp of black pepper

1 Tbs of maca powder

3 Tbs of grapeseed oil

2 Tbs of maple syrup

21/2 cups of water

Mix all of the dry ingredients in a large bowl. Mix the water, oil, and syrup in a small bowl. Add the wet ingredients to the dry and mix together. Add more water if necessary, mixture should be moist. Add the mixture to a 9×5 lightly oiled bread loaf. Let it rest for 3 hours at room temperature covered. Bake for 60 minutes at 350F oven. Remove from the oven when firm. Remove the bread from pan then bake it directly on the rack for an additional 15-20 minutes, or until lightly golden. Slice the bread only when the it is completely at room temperature. Enjoy it with your favorite spreads!

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armenia@blissbalancehealth.com

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Versão em Português
Ingredientes:

1 xícara de castanha de caju moída

1 xícara de amêndoas moídas

1 xícara de farinha de arroz integral

1/4 xícara de farinha de coco

1/4 xícara de sementes de girassol moida  + 1/4 xícara de semente de girassol normal

1/2 xícara de semente de linhaça moída

2 colheres de sopa de sementes moídas de chia

1/2 xícara de sementes de abóbora (sem a casca)

2 colheres de sopa de sementes de gergelim

3 colheres de sopa de casca de psyllium

1 colher de chá de sal

1/4 colher de chá de pimenta do reino

1 colher de sopa de pó de maca

3 colheres de sopa de óleo de semente de uva

2 colheres de sopa de xarope de bordo

21/2 xícaras de água

Misture todos os ingredientes secos em uma tigela grande. Misture a água , óleo e xarope em uma tigela pequena. Adicione os ingredientes molhados para o seco e misture bem. Adicione mais água se necessário, a mistura deve ser úmida. Adicione a mistura para um refratário de pão untada com óleo. Deixe descansar por 3 horas à temperatura ambiente. Asse por 60 minutos em forno 350F . Retire do forno quando estiver firme . Retire o pão do refratário, em seguida, coloque o pão  diretamente na prateleira por mais 15-20 minutos, ou até ficar levemente dourada. Cortar o pão apenas quando a estiver completamente à temperatura ambiente . Aproveite-o!