Heather’s Toasted Super Seed Power Bread from Yum Universe (Vegan, GF)

The recipe Heather’s Toasted Super Seed Power Bread from Yum Universe (Vegan, GF) can be made in around 1 hour and 35 minutes. This recipe makes 14 servings with 205 calories, 7g of protein, and 14g of fat each. For 80 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 1212 people found this recipe to be yummy and satisfying. If you have sesame seeds, water, chickpea flour, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Oh She Glows. Overall, this recipe earns a solid spoonacular score of 60%. Similar recipes are Orange Pepita Granolan and Yum Universe Book Giveaway, Coconut Chicken: Super Quick -Super Easy- Super Yum, and {38 Power Foods} Weight Watchers Skinny Apricot Poppy Seed Quick Bread.

Servings: 14

Preparation duration: 20 minutes

Cooking duration: 75 minutes

 

Ingredients:

1/2 cup thinly sliced almonds

1/4 cup chia seeds

1/2 cup chickpea flour

2 tablespoons virgin coconut oil, melted

1 tablespoon coconut sugar (or granulated sugar)

1 teaspoon fine grain sea salt

1/4 cup hemp hearts

3 tablespoons psyllium husk powder

1 cup rolled oats (use certified gluten-free if necessary)

1/2 cup pepita seeds

1/2 cup sesame seeds

1/4 cup sunflower seeds

2 cups water

Equipment:

baking sheet

oven

bowl

baking paper

kitchen towels

loaf pan

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 325F and grab an extra large baking sheet. Add the oats, sesame seeds, pepita seeds, almonds, and sunflower seeds onto baking sheet. Spread out evenly and toast in the oven for 7-10 minutes. Transfer to a large bowl.Add the remaining ingredients to the bowl and stir to combine. The dough will be very watery at first, but thanks to the psyllium husk powder and chia, it will thicken up quickly. After stirring, cover the bowl with a tea towel and let it sit for around an hour on the countertop. The dough will be very thick.Lightly grease a small loaf pan (9" x 5") and then line it with a piece of parchment paper so you can easily pull the loaf out. Scoop the dough into the loaf pan and press it down firmly and evenly.Bake the loaf at 325F for 30 minutes. Grab a baking sheet. Now remove the pan from the oven and carefully lift out the loaf. Carefully, flip the loaf upside down onto the baking sheet and bake it for another 45-50 minutes, uncovered, watching closely during the end of the bake time. The loaf will be lightly golden and firm when ready.Cool loaf completely on a cooling rack. Slice and enjoy! I love toasting this bread and spreading some coconut oil on top. It's just divine. Also try it with avocado and hummus, jam, or vegan butter.

 

Step by step:


1. Preheat oven to 325F and grab an extra large baking sheet.

2. Add the oats, sesame seeds, pepita seeds, almonds, and sunflower seeds onto baking sheet.

3. Spread out evenly and toast in the oven for 7-10 minutes.

4. Transfer to a large bowl.

5. Add the remaining ingredients to the bowl and stir to combine. The dough will be very watery at first, but thanks to the psyllium husk powder and chia, it will thicken up quickly. After stirring, cover the bowl with a tea towel and let it sit for around an hour on the countertop. The dough will be very thick.Lightly grease a small loaf pan (9" x 5") and then line it with a piece of parchment paper so you can easily pull the loaf out. Scoop the dough into the loaf pan and press it down firmly and evenly.

6. Bake the loaf at 325F for 30 minutes. Grab a baking sheet. Now remove the pan from the oven and carefully lift out the loaf. Carefully, flip the loaf upside down onto the baking sheet and bake it for another 45-50 minutes, uncovered, watching closely during the end of the bake time. The loaf will be lightly golden and firm when ready.Cool loaf completely on a cooling rack. Slice and enjoy! I love toasting this bread and spreading some coconut oil on top. It's just divine. Also try it with avocado and hummus, jam, or vegan butter.


Nutrition Information:

Quickview
204k Calories
7g Protein
14g Total Fat
13g Carbs
8% Health Score
Limit These
Calories
204k
10%

Fat
14g
22%

  Saturated Fat
3g
19%

Carbohydrates
13g
5%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
173mg
8%

Get Enough Of These
Protein
7g
14%

Manganese
0.66mg
33%

Fiber
5g
23%

Copper
0.41mg
20%

Phosphorus
177mg
18%

Magnesium
65mg
16%

Vitamin E
2mg
15%

Iron
2mg
13%

Vitamin B1
0.17mg
11%

Selenium
6µg
10%

Calcium
97mg
10%

Folate
35µg
9%

Zinc
1mg
8%

Vitamin B2
0.1mg
6%

Vitamin B3
1mg
6%

Vitamin B6
0.11mg
5%

Potassium
146mg
4%

Vitamin B5
0.14mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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