Sunday 27 January 2019

Easy Peasy, Foolproof, Delicious Vegetarian/Vegan "Bread" From The Detox Winter Detox

This bread is beyond easy and, it seems, almost impossible to spoil.  It's wheat, corn, dairy, egg free and very low in lectins.  I created this recipe for Phase 2 of The Detox Winter Detox which you can download from my Facebook page.  This bread could deliver Poophoria!*

You Will Need:

Almond Flakes
Flax Seeds
Hazelnuts
Hemp Seeds
Millet Flakes (available from health food stores)
Coconut flour
Dessicated Coconut
Psyllium Husk
Fine grain sea or Himalayan salt
Extra Virgin Coconut Oil


Recipe

1 cup of almond flakes (crunched up a bit)
1/2 cup of flax seeds
1/2 cup of hazelnuts
1.5 cups of millet flakes
1 tablespoon of hemp seeds (can leave out but they give a nice crunch)
1 table spoon of coconut flour
1 tablespoon of dessicated coconut (to reduce ingredients you could use two tablespoons of either dessicated coconut or coconut flour - it works either way)
4 tablespoons of psyllium husk powder
1 teaspoon of fine grain salt
4 tablespoons of extra virgin coconut oil
1.5 cups of warm water (you may need to use a little more)

Method

Add all the dry ingredients to a large bowl and give them a good stir.

Melt the Extra Virgin Coconut oil by standing the jar in warm water for a few minutes.  Add the oil to your warm water and whisk then add slowly to the dry ingredients (keep giving the oil and water mix a whisk so you get the oil distributed evenly).  I find mixing the dough with my hands works best.  You want the dough to all come together in a ball and be firm but not too stiff.   You can add a little extra water but you don't want it too wet as it will take longer to cook.  Put the dough into a bread tin (I used a silicon tin last time but bought a metal one and it works well) cover with a clean tea towel and leave to stand for a minimum of two hours but ideally overnight.

Preheat your oven to 350F/175C.  Place the loaf on the middle rack and bake for 30 minutes.  Remove the bread from the loaf pan and put it upside down directly onto the rack and bake for a further 40 minutes.  Baking times will vary between ovens.  The best way to tell if it is ready is to tap both the top and the bottom.  When it's cooked it will sound hollow on both sides.

Allow the bread to cool on a rack completely.  It is important not to slice the bread before it is cool.  It tends to sink in the middle if you do.  Store in an air tight tin and it will be good for up to five days.

Enjoy!  The bread freezes well (slice it first, freeze then toast from frozen when you want it).  It is delicious spread with butter, extra virgin coconut oil, hummus, squashed avocado  and the perfect accompaniment to soup.

You can change the recipe around to use what ever is cheapest when you buy the ingredients, just make sure you keep the ratios the same.  I made another version and it was just as nice:

1.5 cups of millet flakes
1/2 cup hemp seeds
1/2 cup flax seeds
1/2 cup chopped hazelnuts
1/2 cup chopped almonds
1/2 cup whole hazelnuts
2 tablespoons dessicated coconut
and the rest is the same as the previous version

*Poophoria!

This bread may deliver Poophoria! A feeling described by researchers who discovered that a large poo stimulates the vagus nerve leading to a sensation, for some people, akin to a mini orgasm! 

It will most definitely produce bigger, easy to pass stools with reduced wiping owing to the combination of soluble and insoluble fibres.  Your gut will love it!  And, hopefully, so will you. 

No comments:

Post a Comment