Sometimes you just need to have a little extra energy. Going to chips, candy, soda, or muffins isn’t the best choice. These foods cause inflammation, pain, digestive issues, fatigue, or energy spikes and drops leaving you worse than before.
One of my go-to’s for snacks is an easy to make nut and seed loaf called “Life Changing Bread”. I was first introduced to this by my friend Lynn Kirkham. The minute I had a slice it was love at first bite 🙂
The recipe includes seeds, nuts, psyllium, water, and a little coconut oil and sea salt. The seeds and nuts help decrease inflammation and the psyllium is great for digestion. It’s healthy and gives great energy. Top it off with a little coconut oil, ghee, or something like avocado or hummus for a heartier snack.
LIFE CHANGING BREAD
INGREDIENTS (USE ORGANIC AND RAW)
- 1 cup sunflower seeds
- ½ cup flax seeds
- ½ cup hazelnuts, almonds, or walnuts
- 1 ½ cup organic gluten-free rolled oats
- 2 Tbsp chia seeds
- 4 Tbsp psyllium seed husks (3 Tbsp if psyllium husk powder)
- 1 tsp fine grain sea salt
- 3 Tbsp melted organic coconut oil or ghee
- 1 ½ cups water
- Combine all dry ingredients in a bowl, stir well.
- Whisk oil and water together in a measuring cup. Add to dry ingredients
- Mix well until everything is completely soaked and dough becomes very thick.
- If dough is too thick to stir add one or two teaspoons of water until it is manageable.
- Put dough in loaf pan and smooth out the top with the back of a spoon.
- Let sit on counter for at least 2 hours or 8 plus hours to sprout the seeds.
- The dough is ready when it retains its shape when moved.
- Preheat oven to 350 degrees F.
- Place loaf pan in the oven on the middle rack. Bake for 20 minutes.
- Remove bread from pan, place it upside down on a cookie sheet and bake another 30-40 minutes.
- Bread is done when it sounds hollow when tapped.
- Store bread in a tightly sealed container for up to five days. Freezes well too.
- Slice before freezing for a quick and easy toast.
I always toast mine a little, add ghee with avocado and a little sea salt! Delicious 🙂