stone age bread
For years I have been so conflicted over bread. Growing up, fresh bread was as sure and warm as the sunrise. Daily baked pita is a staple in Middle Eastern cuisine and guaranteed served with each meal of the day. I cannot remember a time when anyone in my family debated whether or not to eat the bread and why would they? Back then bread hadn’t earned the debatable reputation it has today. Even if it did, it wouldn’t have mattered. No Arab I am related to could be convinced to scoop up hummus with anything but a warm corner of fresh baked pita bread.
Fast forward to present day where I usually find myself gazing at the bread basket while in silent debate over whether or not I should eat the bread. I usually don’t eat the bread and I am not pointing fingers or judging anyone who does. Food is a very personal choice. I choose not to eat the bread because my mind and body are better for it when I pass. This is part of my nourishment journey which looks very different than yours and everyone else’s.
Over the years I have found healthier replacements for many things I used to indulge in when I was young and less interested in my overall health, but nothing for bread until now.
I have baked this loaf twice and I fell even harder for this seedy nut the second time around.
Stone Age Bread
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup sliced almonds
1/2 cup cashews
1/2 cup flaxseed meal
1/2 olive oil
4 eggs lightly beaten
Preheat oven to 325˚F. Mix all dry ingredients together. Add eggs and olive oil to mixture. Pour into lined 9 X 5 inch (2 L) loaf pan with parchment paper and baked for 1 hour.
Note: I use seeds and nuts that are raw and unsalted. I find sliced almonds and cashews that were halved worked nicely. Wrap bread and store in a container for up to a week to keep moist.
I love how this tastes toasted with a slice of turkey and some mustard. My preference is to have it with anything savory- hummus and guacamole to name a few.
Let me know if you give it a try.
Be Well,