“Wouldn’t it be nice, if we could wake up,
In the morning when the day is new…”
Greetings and Salutations to 2017! Happy New Year! We made it! At the beginning of a new year, it’s logical that people like to start things off right on a clean slate, healthful eating included. One of the nicest things I think you can do for yourself is create healthy habits, such as eating breakfast. If you don’t already eat breakfast; making this shift can be the first step to staving off hunger mid-morning and creating a good eating pattern for your day. Starting off your day with a breakfast that you like is very important. I eat breakfast everyday, and if for some reason I don’t, my stomach is an empty bottomless pit, and I am forever behind, trying to stave off my hangry mood. One of the recipes I have come across that I really like is Jamie Oliver’s Super Food Protein Bread from his great book, Every Day Super Food, I love this bread. If you can get into the habit of making something like this in batches for yourself every two weeks or month; you are setting another amazing habit for yourself, batch cooking.
I gave this bread to my clients as part of their “Naughty and Nice” holiday package. It’s filling, delicious and gluten free. It is best toasted, slathered in grass fed butter and salt. The bread is very eggy and it really benefits from a good browning before eating.
If you have any questions, please don’t hesitate to ask. This bread comes together very easily.
Be nice to yourself, the day and the year are new!
Super Food Protein Loaf Bread
Adapted from Jamie Oliver
This gluten-free, wheat-free bread is a great breakfast or snack on the go. It’s great on it’s own but can be enjoyed with your favorite nut butter, sunflower butter or grass fed cows milk butter slathered on top. This bread is good fresh for a couple of days, store in refrigerator. Toast it before eating. If you are going to keep it for more than a few days, slice, wrap in plastic and freeze. For those of you who are afraid to work with yeast, don’t be, this bread comes together nice and easy and worth it for a bread that has just about equal amounts of protein and carbohydrates for a serving-10 grams! If you are allergic to nuts, I apologize in advance, this recipe is not for you.
Makes about 14 portions
1 1/4 oz package of dried yeast (this is the normal weight for one packet of yeast)
1 1/2 cups lukewarm water (not over 110 degrees, warmer than body temperature)
4 Tablespoons extra virgin olive oil
1 cup chickpea flour
3/4 cup almond meal
1/4 cup flaxseeds
3 1/2 oz mixed seeds, such as chia, sunflower, sesame or pumpkin
1 tsp sea salt
1 Tablespoon chopped fresh rosemary (can omit)
4 large eggs
- Heat oven to 375F
- Grease (butter or earth balance) and “flour” with chickpea or rice flour a loaf pan, tap out excess
- Combine lukewarm water, yeast and olive oil in a bowl, stir til homogeneous and set aside for 5 minutes
- In a large bowl: add chickpea flour, almond meal, all of the seeds, salt and rosemary together.
- Crack the eggs into a separate bowl, then whisk together until blended. Then add whisked eggs to center of flours in mixing bowl and beat together until partially mixed and then add the yeast and water mixture. You can beat this by hand easily.
- Gradually whisk and combine all of the flours and eggs until it comes together in one bowl, more like a batter than a dough.
- Pour into prepared loaf pan and bake in middle of the oven for approximately 45 minutes. When ready, it will be golden and an inserted wooden skewer will come out clean.
- Transfer to a wire rack, let cool for about 20-30 minutes and remove from loaf pan.
If freezing, follow instructions above.
Download the recipe here.