I’ve been making a concerted effort to avoid wheat lately, but unfortunately that means cutting out one of my favorite foods, bread. Learning to live without sandwiches or toast is something that takes some getting used to. To help fill the void, I began looking into alternatives, and was really excited when I found this “Life Changing Loaf of Bread” from one of my favorite food bloggers, Sarah of My New Roots.
I got to experimenting with her recipe, and came to find that it makes a perfect breakfast dish. I started turning it into muffins for easy grab-n-go, and then one day I threw cranberries from my local CSA into the mix. Thus, this rendition was born.
Besides being low in wheat, what makes this bread so great is the use of psyllium seed husks. I first encountered the ingredient with this recipe, and learned that they are incredibly detoxifying, can lower cholesterol, aid digestion, and assist in weight loss. Whether you need a little help moving things through the intestines or slowing them down, try it out. For more info as to why and all the other good things to know about psyllium seed husks, I highly suggest giving Sarah’s post a read. But for now, the recipe as I like to make it…
- 1 Cup Pumpkin Seeds
- 1/2 Cup Flax Seeds
- 1/2 Cup Hazelnuts
- 1.5 Cups Rolled Oats
- 1 Tbs Chia Seeds
- 4 Tbs Psyllium Seed Husks (3 Tbs if using powder)
- 1 Tsp Salt
- 1 Tbsp Maple Syrup
- 3 Tbsp Melted Coconut Oil
- 1.5 Cups Water
- 1 Cup Raw Cranberries
1. Line a muffin tin with parchment paper.
2. In a large bowl, mix together seeds, nuts, oats, and husks. In a separate small bowl, whisk maple syrup, oil, and water, then gradually add to the dry ingredients.
3. Once thoroughly mixed, stir in cranberries.
4. Spoon the dough into the muffin tin, filling each to the top. Smooth the dough with your fingers or a spoon.
5. Let sit covered with a dish towel for two hours or overnight.
6. Preheat oven to 350F and then bake muffins for approx. 60 minutes. The muffins are done if they sound hollow when tapped.
7. Remove from oven, let cool, and store in an airtight container for up to one week.
This post is from our guest blogger Naomi. Follow her blog here for more posts like these!