One recommendation to lessen the more annoying side effects is to go grain free. Yup. That’s right. No bread, no rice, no farro and the list goes on. Okay, I’m not gonna do that. I’m just not. I’d run a marathon everyday before I did that. But I did decide to make the times I do eat grains and bread really count. So that slice of toast in the morning that isn’t particularly thrilling is out.
Instead I found this awesome (and super healthy) seed loaf that can swing both ways, savory or sweet. Slather a slice with ricotta, drizzle with honey and dash with maldon sea salt. Go straight up butter and jam.
Savory combos like salmon and cream cheese or mackerel, avocado and radishes help you boost those vital omega-3s. For the life of me, I can’t just eat something because it’s healthy. It has to taste amazing and this does the trick. If you prefer the loaf with savory toppings, you might want to omit the dates. I love sweet/salty combos so I make it the same either way. This a great receipe to toy with. Change up the nut combinations, the dried fruit, or the spice. Replacing my daily bread with this makes it easier to justify making doughnuts. And life is not worth living if you can’t justify doughnuts.
Adapted from Cook's Illustrated
- 1 cup raw sunflower seeds
- 1 cup sliced almonds
- 1/2 cup raw pepita seeds
- 1/2 cup date crumbles (I used Bob's Red Mill)
- 1 3/4 cups old fashioned rolled oats (not quick oats)
- 1/4 cup whole flaxseeds
- 3 tablespoons powdered psyllium husks
- 1/4 teaspoon cinnamon
- 1 1/2 cups water
- 3 tablespoons grapeseed oil
- 2 tablespoons maple syrup
- 3/4 teaspoon salt
- Step 1 1. Preheat oven to 350 degrees and toast sunflower seeds, almonds and pepitas for 10 minutes until lightly browned.
- Step 2 2. Line the bottom of an 8 1/2″ x 4 1/2″ loaf pan with parchment paper and oil paper.
- Step 3 3. Add date crumbles, oats, flaxseeds, psyllium husks, and cinnamon to toasted seeds/nut mixture in a bowl and stir to combine.
- Step 4 4. In a separate bowl, mix water, grapeseed oil, syrup and salt. Add to oat/seed mixture and stir until moisture is absorbed.
- Step 5 5. Scrape mixture into loaf pan and smooth the top with wet fingers. Let sit for 2 hours.
- Step 6 6. Preheat oven to 350 degrees and bake loaf in middle rack of the oven for 20 minutes. Invert loaf onto a wire rack set over a baking sheet and remove parchment paper. Return loaf to the oven and bake for 35-45 minutes until lightly browned and sounds hollow when tapped.
- Step 7 7. Loaf last about 3 days at room temperature but do not wrap. It can also be wrapped in double layers of plastic wrap and frozen for up to a month.