This is the second post for the year and it's about bread AGAIN. This one could not be more different than the yeasted, sweet, white-flour post of the Kings Cake. This time, I was inspired by mother, food writer and dietitian Katie Morford of Mom's Kitchen Handbook, as I am every week. She makes a bread that I love and am obsessed with, the Adventure Bread by Josey Baker's from The Mill. I feel best when I don't eat Gluten. I love this bread and its what I order when I meet friends for a coffee and toast. These friends have to put up with me ooing and aahing with each bite, saying, "I just love this bread..." or "I just ate a yummy almond..." When I saw that Katie made it on Sunday, I got inspired to use recipe she posted. It required me going to Rainbow Coop and stocking up on all of the nutritious ingredients: sunflower, pumpkin, chia, and flax seeds, rolled oats, almonds, Psyllium seed husks, which is the binder for the bread.
Go to Katie's site for the Adventure Bread Recipe. (one thing to know it that you need odd sized tins 3 - 5 3/4 x 3 1/4-inch or one 8 x 4. Many authors have posted the recipe with permission from Josey Baker. David Leibovitz was one of them. I was lucky enough to see him and shake his hand while he was nibbling on his Adventure Toast prior to his post - heavy sigh.
Recipe made three small tins. I will pre-slice one and have it in the freezer for next week. I like it The Mill way with almond butter and flaky sea salt or with salted, cultured butter
Nuts and Seeds
Mix wet and dry ingredients with your hands
Put in tin and rest in refrigerator, or me over-night.