I know you have been waiting, starving for another sugar-free installment. Well! I shall not disappoint (that is, if I actually finish writing this and *actually* post it) (And not have to change “March” to “April” because it took me 30 more days to do it).
I have mentioned Hemsley and Hemsley before; their book: The Art of Eating Well is my veritable food bible, and their food philosophy is where I am at: eating nourishing, healthful foods that support our gut health and good digestion (and consequently, the rest of our bodies), making better food choices every time we eat or shop, vital fats and veg and no grains or refined sugar.
I am feeling incredibly well eating like this, and before you ask: no, just no, I will not segue into a thrilling and fascinating discussion about digestion and bowels no matter how much you beg, I’ll save that for another day. My favourite topic deserves an entire blog-post (or series!) of its own. Exciting!!
So, the recipe: a grain-free bread. This is and was a completely life-changing for me. It tastes slightly sweet (thanks to the fruit which you can omit, but I urge you to keep) but has the solidity and weight I look for in grain-y foods. This is now a practiced staple: I make a loaf every two days or so. Once a week or ten days, I cook a few sweet potatoes at a time, then, when cool, measure out the flesh into the 200g portions needed and freeze these, so I always have the components ready to go.
I soak and dehydrate my seeds as much as possible (all explained in the book!) but irrelevant of that, I would encourage you to go ahead and just make this. It is delicious, two slices slathered with real butter in the morning after a pint of ACV in hot water will set you up for the day.
Your gut will be singing. Your bowels will be like: **insert serene-faced emoji face here**
Grain-free Multiseed Loaf (Hemsley & Hemsley)
200g cooked Sweet Potato flesh
110g Buckwheat flour
4 tbsp arrowroot (or Buckwheat flour)
¼ teasp bicarbonate of soda
½ teasp salt
1 tbsp ground flaxseed (also known as linseed. I grind my own in a grinder thingy)
2 tbsp lemon juice (or AVC in water 20/80: I use this when I am out of lemons)
60g pumpkin seeds
60g sunflower seeds
60g sesame seeds
80g raisins/sultanas (optional, but strongly recommended)
Preheat oven to 180’C.
Mix the dough ingredients until smooth, then knead in seed mix until well combined.
I shape mine into a rectangular brick to make for easy cutting: toast-able slices!
Bake for 40-50 minutes until golden, leave to cook (I wrap mine in a tea-cloth) before slicing.