Friday, March 29, 2013

Nut Bread Round Two

Nut Bread

One of my first posts was of Paleo Nut Bread. Since then, Sarah, from My New Roots, also posted a nut bread.  She called it the Life-Changing Loaf of Bread, and since she is my favorite blogger there was basically no excuse not to make it. 

This bread is dense since it is almost all nuts and seeds, but so yummy. It has more flavor than the last one I made and again, it is perfect for toast. The main ingredient Sarah points out in this bread is the psyllium (sill-ee-um) seed husks. They are the binding ingredient since there is no flour or egg in the bread. They are also filled with fiber, which helps to regulate the digestive system.

Nut Bread

Recipe makes one loaf of about 16 slices with 150 calories each slice


1 cup sunflower seeds
½ cup flax seeds (ground)
½ cup hazelnuts
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1/2 tsp. sea salt
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil
2 cups water


1. Place fitted parchment paper in a metal loaf pan. Preheat oven to 350°F

2. Combine all dry ingredients in a bowl, stirring well (Sarah suggests mixing it right in the pan). Whisk maple syrup, melted oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or up to a day (I let mine sit overnight). To ensure the dough is ready, it should retain its shape even when you pull the side of the parchment paper out of the pan.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan and remove parchment paper, place it upside down on a cooling rack and bake for another 30-35 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
**Store bread in a tightly sealed container for up to five days. If you want to freeze, Sarah suggests slicing it before hand.

Wednesday, March 27, 2013

Almond Meal Coconut Cacao Cookies

Almond Meal Coconut Cacao Cookies
Today was my first day home for spring break, so of course, what did I want to do the most? Bake something. I figured as a good sister I should make something for my little sister to eat when she came home from school. These almond meal cookies with coconut and cacao nibs from my Sprouted Kitchen cookbook caught my eye. They looked quick, were gluten free, and I had all the ingredients (almost), so I went for it.

My mom, sister, and I all tried these cookies and agreed they were delicious. If my sister likes something that is remotely healthy, then I know I have hit the jackpot. These melt in your mouth straight from the oven and are perfect with a cup of coffee.

Almond Meal Coconut Cacao Cookies
The only replacement I made in this recipe was for the muscovado sugar the original recipe called for. It called for 1/3 cup, which I replaced with coconut sugar and agave because I didn't have any muscovado. Muscovado is unrefined brown sugar and gives the cookies moisture along with a caramelly taste. Feel free to also replace it with brown sugar if you do not have any of the above ingredients.

Recipe makes 18-24 cookies, depending on size. I made 22: 90 calories per cookie.


1 1/4 cups almond meal
1/4 cup cacao nibs
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup coconut sugar
1 Tablespoon agave nectar
1 egg
3 Tablespoons coconut oil, melted
1/2 teaspoon vanilla extract


1. Stir together almond meal, cacao nibs, coconut, baking powder, salt, and sugar.

2. In another bowl beat egg until it has doubled in size and is all one color. Whisk in the melted coconut oil, vanilla extract, and agave.

3. Add the wet ingredients to the dry, and mix until just combined. Refrigerate the dough for at least 30 minutes, or up to a day.

4. Preheat oven to 375 F. Roll the dough into 1-inch balls and place on baking sheet with no parchment paper on it. Gently press on tops of cookes to flatten a little.

5. Bake for 6-8 minutes, until edges are barely brown.