Living Candida-Free by Ricki Heller

Author:Ricki Heller [Heller, Ricki; Nakayama, Andrea]
Language: eng
Format: epub
ISBN: 9781443435697
Publisher: HarperCollins Canada
Published: 2015-10-03T04:00:00+00:00

Grain-Free Sandwich Bread

Good for: all stages

From now on, you’ll never be without when you’re craving a slice of bread! It’s not the same texture as “real” sandwich bread, but this loaf is breadlike, and it keeps well and slices easily. I bake a loaf, let it cool, then cut it into eight pieces, wrap them individually, and freeze them for later. This bread is great slathered with Homemade Coconut Butter (page 100) or My Favorite Hummus (page 161). But beware: this is not a bread to sample warm from the oven; it will be far too moist inside at that point. It firms up as it cools and is actually best the next day. This recipe was one of the testers’ favorites.

MAKES 1 LOAF

Coconut oil, for pan (optional)

⅔ cup (160 ml) spaghetti squash puree (see note)

1½ tablespoons (22.5 ml) raw apple cider vinegar

¾ cup (180 ml) vegetable broth or stock

½ cup (120 ml) smooth natural almond butter, tahini, or sunflower butter (see note)

5 drops plain pure liquid stevia (optional; it brings out the flavors)

3 tablespoons (45 ml) finely ground flaxseeds

3 tablespoons (45 ml) whole psyllium husks (not powder)

1 cup plus 1 tablespoon (150 g) raw pumpkin seeds

2½ teaspoons (12.5 ml) baking powder

1¼ teaspoons (6 ml) baking soda

¼ to ½ teaspoon (1 to 2.5 ml) fine sea salt

⅔ cup (65 g) chickpea flour

Preheat the oven to 325°F (170°C). Line an 8-inch (20 cm) loaf pan with parchment, or grease with coconut oil.

In a medium-size bowl, whisk together the squash, vinegar, broth, almond butter, and stevia. Set aside.

In the bowl of a food processor, blend the flax, psyllium, pumpkin seeds, baking powder, baking soda, salt, and chickpea flour until the mixture resembles a powder. There should be no pieces of pumpkin seed larger than a bread crumb.

Pour the liquid ingredients over the dry ingredients in the processor and blend just to combine; do not overmix. The mixture may begin to fizz and expand a bit.

Immediately transfer to the prepared loaf pan and very gently smooth the top. Allow to sit undisturbed for 5 minutes.

After 5 minutes, bake the loaf for 70 to 80 minutes, rotating the pan about halfway through, until a tester inserted in the middle comes out clean and the top is very well browned. Let cool completely before removing from the pan and slicing. May be frozen.

Note: This recipe will work with sunflower seed butter, but the final loaf may turn green because compounds in the seeds react with heat. It doesn’t affect the taste or nutritional value but may be a slight deterrent visually (unless you’re a six-year-old, that is).

Tip: To bake spaghetti squash, place the whole squash on a parchment-lined cookie sheet in a preheated 400°F (200°C) oven for about an hour, until the skin just begins to brown and a knife can be inserted easily. Remove from the oven and allow to cool completely, then cut in half lengthwise and scoop out all the seeds. Scoop the flesh from the skin and then puree the baked flesh in a food processor or blender until perfectly smooth.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.