Failure is underrated. I'll explain with my sprouting story: If you read my last blog, you might have known that I started a bread project this past weekend with the intent of sprouting wheat and making raw bread. I was really looking forward to seeing the little sprouts and pulsing them in my food processor.
But alas, after three days my wheat was barren -- there were no sprouts -- and it pretty much just stank at this point. Disappointed and feeling like I had an epic fail after telling peeps I was sprouting wheat -- my stinky grain ended up in the compost instead of the dehydrator.
And perhaps I could have tried to sprout more wheat. And mark my words: I will try my hand at sprouting again. But a girl needs to know when to say, "Mkay, lets start over." So I decided to embark upon an alterative recipe venture.
And I'm happy to announce I'm in amore with this bread at the moment. Why you ask? Let's see ... the recipe is easy, fun, extremely healthy, and nutrient-dense. Oh, and gluten-free, dairy-free, peanut free (not nut free -- although it could be altered with seeds), wheat free, egg free -- in other words relatively allergy friendly. I've already mentally added it to my list of favorites.
And although this bread has a enough flavor personality to be eaten and enjoyed naked -- who doesn't like a tasty topping? I'm always keen for real-deal homemade jam -- but anything else usually feels like extra sugar so I rarely use the stuff. But today I concocted nutrient-dense jams that changed my tune about toppings -- and these jams are as healthy and easy as they are de-lici-oso.
The oat version of the recipe -- sliced and ready to eat:)
BREAD RECIPE
Ingredients:
1 1/2 cups oats (gluten-free if needed) or 1 cup cooked quinoa (1/2 cup quinoa + 1 cup water)
1/2 cup almonds
1/2 cup walnuts
1/2 cup ground flax
1/4 cup shredded coconut
1/2 cup raisins (dates, banana or any other dried fruit)
2 tablespoons chia seeds
4 tablespoons psyllium husks
3 tablespoons agave (honey or stevia -- you can choose anything different or nothing at all and decide to add savory spices instead of sweet)
3 tablespoons coconut oil
1 ½ cups almond milk (water can be used -- 1/2 cup applesauce could also be a combo in liquid options)
1/2 cup warm water or tea (set aside for use if need be -- the warm water helps to blend the ingredients if too thick)
Directions:
Preheat oven to 350 degrees
Grease bread pan with coconut oil, liberally -- or use a silicon loaf pan and set aside
In a medium size bowl (or whatever you have on-hand) combine chia, psyllium, agave, coconut butter, 1 1/2 cup milk or chosen liquid. Let this bulk up for 10 minutes.
Add the rest of the ingredients to the mixture. If mixture is too dry (aka not too sticky but falling apart) add the warm water or tea. Mix with hands and transfer to the bread pan.
Let sit for 2 hours (not absolutely necessary, but for best result) and up to overnight.
Pop in the oven on the middle rack and bake for 20 minutes.
Remove bread from loaf pan carefully -- I personally take a spatula and flip it -- upside down and place on a fat pan. Reshape if necessary -- it will be somewhat malleable at this point. Bake for an additional 25 - 30 minutes.
Take out of the oven when there is a little browning -- not burnt and let set until cool. As much as you want to test it and cut into it -- refrain. It will continue to bake and solidify during the cooling period.
Store in the refrigerator for up to 5 days or freeze to keep longer.
JAM RECIPE
Ingredients:
2 tablespoons chia seeds or 1 tablespoon psyllium
1/2 teaspoon matcha (or use vanilla if you don't have matcha)
1 cup almond milk
a pinch stevia or 1 teaspoon sugar or other sweetener to desired taste
1/4 cup fruit finely chopped or pureed
Directions:
Blend all ingredients together in a small ball jar, cover and shake.
Let sit for an hour or more and after it thickens it is ready to use.
So the next time you feel like you had a "fail" -- look for the silver lining. Maybe you try again, and learn something you wouldn't have had you succeeded right away. Maybe you try something all-together new. Either way you'll grow from the experience -- and maybe make something tasty -- guaranteed.
xxoo - christine