I’m writing this from the rooftop of a hotel in Barcelona, Spain, completely bedazzled by the beauty of the old buildings and Mediterranean vibe that I just love so much.
My husband and I are on holiday just the two of us, which is so amazing, though we reeeally miss our sweet little boy who’s holidaying at my parent’s place in Denmark while we’re away celebrating good friends getting married here.
Surrounded by great friends from all over the world, our first two days have been full of relaxation, sun, laughter, amazing company & fun… and the sleep! What more could you want, right?!
The one thing I do miss (aside from my little love, of course) is my fridge full of fresh vegetables & green juices, both of which make up the majority of my daily diet. Now don’t get me wrong, holidays for me definitely involve some extra indulgences – but that said, I never use a holiday as an excuse to become careless about what I put into my body. At the end of the day, I want to feel relaxed and rejuvenated and I want every meal to leave me feeling energised and happy – not sluggish. Fresh & “alive” foods do exactly that, whereas too much sugar, processed foods, excess alcohol and a lack of fresh greens do the opposite. Some may think this is an extreme approach – I simply see it as knowing my body and what it needs and being disciplined enough about what I chose to eat. That said, everyone is different and there needs to be a good balance that works for the individual. On the topic of travel, this new bread hit the sweet spot during our trip down here and was the perfect on-the-go solution for skipped meals during our flight and transit time.
A few months ago I posted my healthy nut & seed bread, which received so much amazing feedback from you all (thank you!!). I have since been playing with a slightly different version – completely free of yeast, wheat, gluten & grains – making it suitable for different those with wheat & gluten intolerances as well as those who prefer to go easy on the grains.
This bread also calls for a little buckwheat flour – a fantastic substitute for common wheat grains. It is actually a seed closely related to the vegetable rhubarb, which, since 1942, has been considered a fruit in the US. Buckwheat is particularly high in magnesium, manganese & fiber as well as tryptophan – a mood boosting, sleep enhancing amino acid that also helps regulate our appetite.
Adapted from this recipe
|Gluten Free Buckwheat & Seed Bread|| |
- 80 gm (1/2 cup) flaxseed
- 100 gm (3/4 cup) sesame seeds
- 100 gm (3/4 cup) sunflower seeds
- 100 gm (3/4 cup) pumpkin seeds
- 2 tbsp poppy seeds + extra for topping
- 60 gm (2 oz)1 halved almonds (optional)
- 6 tbsp psyllium husks (5 tbsp if using psyllium husk powder!)
- 2 tbsp extra virgin olive oil
- 2 tsp sea salt
- 2-3 tbsp whole grain buckwheat flour
- 5 medium organic eggs (alternatively you can use 350 ml (1½ cup) water)
- Combine all seeds, almonds, psyllium husk, buckwheat flour and sea salt in a bowl and mix well
- Add olive oil and eggs and combine very well until the mixture becomes a thick dough
- Let the dough sit at room temperature for 5-10 minutes. This allows the husk seeds to absorb some of the moisture
- Line a bread form with non-stick parchment paper and transfer the dough to the form. The dough should be thick and easy to form with your hands.
- Sprinkle with poppy seeds and press gently into the top of the bread.
- Bake in the middle of the oven at 160°C (320°F) for 30 minutes.
- Take the bread out of the form and bake it for an additional 30 minutes.
- Remove the bread from the parchment paper and leave to cool before serving.
Although this version looks very similar, the recipe is quite different. It is far simpler and quicker to make as it doesn’t require any soaking and doesn’t need to be left in the fridge to set… Great news, for those who like to have a loaf whipped together in 10 minutes (excluding baking time).