seed bread.
As many of you know, I believe in eating unprocessed food.
The Experience is built on this belief along side a regular yoga practice, lots of water, practicing stillness, giving, gratitude and mantra work.
I believe these 7 simple practices can be transformational. Sometimes finding unprocessed foods that are filling and satisfying can be tricky.
Below is one of my favorite Experience recipes you will love. It is perfect for a summer picnic or a snack to stick in your beach bag. You can smear it with some all natural peanut butter or grass fed butter for a super filling and delicious bite to eat!
Enjoy the sunshine and deliciousness of this day!
Big love, Tammy
Grain-Free Seed Bread
Gluten-free and grain-free baking can be challenging, but we promise this one is a cinch. This loaf is dense and studded with many types of seeds!
MAKES 1 LOAF
1 cup sunflower seeds
½ cup hulled pumpkin seeds
½ cup psyllium husk
⅓ cup hemp seeds
⅓ cup chia seeds
⅓ cup flax seeds
2 teaspoons sesame seeds
½ cup sliced almonds
2 teaspoons coconut sugar
1 teaspoon kosher salt
¼ cup extra virgin olive oil, plus extra for greasing the loaf pan
1½ cups boiling water
Instructions
Preheat your oven to 400°F. Grease a loaf pan with a little bit of olive oil.
Combine everything except the water in a bowl and toss well to make sure everything is evenly distributed. Add the hot water and mix well—you should see the psyllium and chia thicken the mix almost immediately.
Add the mix to your loaf pan, patting it down into a firm rectangle. Bake for an hour, then let cool completely—for 1 to 2 hours—before removing from the pan. Wrapped tightly with Saran or reusable food wrap and stored in a cool part of your kitchen, it should keep for 5 days.