Food is Medicine
Grain Free Herbal Bread (And How I Got Sooooo Lucky)
When I decided I wanted to meet my life partner I carried out a ritual (read more about it in my new book, Natural Woman: Herbal Remedies for Radiant Health at Every Age and Stage of Life).
This ritual worked! Not only for me, but for many other women with whom I shared it. Indeed I am known as a bit of a shadchanit (matchmaker).
One of the “must-haves” on my list was that my partner-to- be needed to know how to cook. Well, 25 years later, I am still lucky!
Look at this fabulous grain-free nut bread with fresh caraway that my husband Rudolph made today! I have two recipes for you. One is homemade almond milk, (it provides the core ingredient, almond meal) and the other is a delicious grain- free bread below.
In order to make the bread you make almond milk first. This allows you to use all of the gifts the almond provides.
TIP: Did you know that Ayruvedic medicine suggests that we eat 10 raw almonds a day to maintain our health?
- 1 cup almonds soaked in water overnight
- 4 cups water
- Pinch of salt
- Drain the soaked almonds (discard the soaking water) and rinse them.
- Pour all of the almonds, a pinch of salt and 4 cups of water in a blender, and blend until smooth.
- Strain the almond milk through a nut-milk bag or cheesecloth, squeezing well to extract the extra liquid.
- Save the almond pulp.
Grain-Free Almond/Walnut Bread
- 250g almond meal (after preparing almond milk)
- 30g psyllium powder
- 30g coconut flour
- 15g buckwheat flour
- 75g chia seed
- 70g hemp seed husks
- 1 tsp baking powder
- 150g walnuts, whole
- Pinch of salt (to taste)
For herbal loaf
- 1/4 tsp each: rosemary, oregano, sage (or Italian herb mix)
- 1 tsp thyme
- 2-3 tsp caraway seed
For fruit loaf
- Add cinnamon, two medium handfuls of raisins, dried apricots or dried pineapple. (no herbs added)
- 4 Eggs
- 2 tbsp coconut oil
- 1.5 tbsp rice vinegar or apple vinegar
- 1/2 tsp vanilla (optional)
- 8 drops stevia (liquid)
- 1/4 tsp almond flavoring
- 1/2 cup warm water
- Mix (not vigorously) the wet ingredients to combine.
- Combine dry ingredients thoroughly in a large bowl.
- Once combined, pour about 2/3 of a half cup of warm water in the dry ingredients until all is damp and forms some lumps.
- Add the liquid mixture and combine using a firm stir spoon by stroking from the outside of the bowl to the center and turn the bowl as you are mixing.
- Once the mixture form a kind of slightly moist dough form it into a ball and then roll it out into a rectangular or oval bread pan (about 2.5 cup parchment paper lined pan). Lightly press the dough into the pan forming a slight mound and make sure the edges of the dough are evenly distributed.
- Place the bread in a 350 degree F (176.6 C) over for 35 minutes on the middle rack.
- When finally cooked, take the bread out of the oven and remove it from the pan in the parchment on a wire rack. After 15 minutes turn the loaf over exposing the bottom to air to dry a little.
And there you are…a loaf of nutty bread
This nutty bread is rich in protein and can be eaten fresh or toasted. Here we have added thinly sliced smoked salmon on top of our fresh basil pesto. Or, toast the bread and spread with raw goat butter.