IT IS BREAD!
I haven't had 'real bread' in who knows how long... wait no, I do, I KNOW how long... 5 years! I KNOW! It is a tragedy I would rather not recount, however, given the topic of todays post I suppose I must.
As you know I have been gluten free for nearly 6 years. When I first went to the dark side there were zero options so I suffered and subjected myself to 'bread alternatives' that tasted like cardboard and had the texture of styrofoam... that is not an exaggeration, but I was desperate! At the time I lived on peanut butter toast (ironically I can no longer eat any of that; peanut butter nor toast) so I was convinced that I may just die without it...Time has been kind to the defective foodie and has embraced our strange ways. Gluten free is no longer a death wish! There are OPTIONS. MIRACLES DO EXIST!
OK, quick side bar- gluten free is not a diet to be trendy on, there are people who get ILL from that shit, you are choosing, we are not, don't be a dick. ALSO gluten free doesn't always mean healthy! There is still processed shit in A LOT of gluten free items. It can be just as bad for you as 'normal' bread products, don't get it twisted. Back to our regularly scheduled programming.
Since going on the Candida diet a year ago bread and I have been on the outs. Sure I have gotten buy with little cheats here and there, but nothing ever REALLY filled the actual 'bread' like sandwich bread shoes. While at the grocery store the other day I saw a loaf of 'paleo sandwich bread' and to my surprise I could eat every ingredient in it... however, it was $13 for a (teeny tiny) loaf. So I decided to make my own.
-BREADY BY BABY-
What you will need:
Preheat the oven to 350 degrees F
1 cup raw sunflower seeds ground (in vitamix/blender)*
1/4 flax meal
3 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt
1/4 cup coconut oil melted
1-2 tbsp honey
1/2 tsp apple cider vinegar
Sift together all dry ingredients (or stir well with a whisk to remove any lumps).
In a separate bowl combine all of the wet ingredients until smooth. Add the wet ingredients to the dry a 1/4 cup at a time, stirring well until everything is blended.
Line the bottom of a loaf pan (either 9x5 or 8x4) with parchment paper, oil the edges with coconut oil. Pour the batter into the tin and bake at 350 for 30-40 minutes. Remove from the oven and cool for 10-12 minutes, take the loaf from the pan and place on a cooling rack. Once the loaf has cooled store it in the refrigerator for up to a week or keep in the freezer for more longevity (pre-slice if you are going to freeze it, this makes things MUCH easier).
As I took my first bite of 'bread' in nearly a year I couldn't help but feel like a 'normal' person again! It was amazing you guys, who knew avocado toast had that kind of power? I did... again, I knew.
This bread is reminiscent of 'harvest grains' something or other, you know, the bread your mom always bought because it was 'healthy'. It is hearty and a little sweet, best (in my mind) toasted and entirely satisfying (if you are into the whole grain kind of a thing... if you are a white bread guy you may have a little bit of a problem).
Given the fact that this bread contains a small village worth of eggs I probably won't be making it ALL the time... but should the craving strike, I now have a rather simple, super easy alternative for all my toasty time dreams.
What are you craving? Perhaps I can help. Leave a comment below.
*Word to the wise this bread will be green... like St.Patricks day. There is a chemical reaction that occurs between sunflower seeds and baking soda, it is amazing. Also, if you would rather you can sub almond meal for the ground sunflower seed 'flour'.