Daily Archives: May 26, 2020

So I am French ! And considering living a life without eating any bread seems impossible to me ! I am attending nutrition courses and we had recently a lecture about grains. Some diets recommend not to eat any and it seems some people are really reactive to the proteins they contain (not only the wheat gluten). This scared me a little and I turned grain free for a few days… But actually as rightly explained in my course, food is bio individual and we all react differently to what we eat. In my case, I have figured that eating less gluten definitely helps me digest better and feel better, but I can not imagine skipping bread for the rest of my life, or at least at this stage of my life 🙂 However I try to enjoy only the best, eating sourdough organic bread when I chose to eat real bread. And of course I have banned white loaves or baguettes and any industrial baked stuffed. And when I decide to go gluten and / or flour free I bake myself some loaves like this one, which are super yum and so nutritionally good ! Of course it doesn’t taste like bread (no yeast or levain, and no flour) but it’s got a crust, a dense moist inside with some chunky seeds bites so it definitely recalls some nordic bread loaves and works really well with savory or sweet toppings. Don’t mention to your kids it’s made with lentils, they won’t taste them 🙂 and play with the different grains ratio if you want to have more / less buckwheat or quinoa, or millet flavor. You can also add a little spices like cinnamon, and some nuts or raisins if you want to twist it a little. Recipe below, super basic, just remember to prepare it the day before to soak your legumes, grains and seeds. This is actually super beneficial from a nutrition standpoint as it activates them by removing their physic acid external coating. Phytic acid prevents them from germinating and has been proven to diminish nutrients assimilation ! So don’t skip this part !

Ingredients for one loaf

• 100 g coral lentils
• 140 g buckwheat or millet or quinoa (or combination of all those, which I prefer)
• 70 g Sunflower seeds
• 70 g Pumpkin seeds
• 10 g chia seeds
• 10 g Hemp seeds
• 4 tbsp Psyllium powder
•  250 ml water
• 2 tsp sea salt
• 2 tsp apple cider vinegar
• 1 tsp baking soda

Instructions

1. Soak all your seeds and grains the day before in filtered water.
2. In the morning, rinse them well and drain them 
3. Preheat your oven to 160°C fan forced
4. Mix your psyllium with 125 ml water and let it rest for a few minutes 
5. Transfer your seeds and grains to your high speed blender and add your psyllium and all the other ingredients.
6. Mix to blend well and break some of your seeds but ensure you keep some bits and texture. Once done add additional spices / raisins / nuts if using any.
7. Transfer to your prepared tin layered with baking paper and top with additional seeds
8. Put in your oven for min 1h and 20 / 25 min. Check, it should be gently golden on the top and your toothpick will come clean when checking doneness.
9. Let it cool down in the tin before transferring out and wait it’s totally cool to slice.
10. Enjoy!