So I did my bar exams. What horrible, horrible exams… Anyways, I’m just glad I can have my life back and get back into the kitchen.
About 10 years ago, I worked as a summer camp counsellor during my summers off from school. During those summers, I developed some great friendships that endure to this day. For some of my fellow counsellors, those friendships turned into relationships. Last year, two of those former camp counsellors married one another after having met at camp, and I had the great privilege of being a mistress of ceremonies at their wedding. Over the Christmas holidays, they invited me to their new home for dinner where we had our annual get-together with one other camp counsellor we used to work with so many years ago. It’s so neat to work with people and see them grow up at the same time.
This was us back in the day (circa 2007):
We were waiting for one of the guests to arrive, and one of the hosts put out a platter with hummus and crackers. One of the crackers was made of nuts and seeds and cranberries and it tasted heavenly when paired with the hummus. The guest we were waiting on was running late, and I was hungry, and I just continued to snack on my newfound favourite crackers until suddenly…they were all gone. I told the hosts that I was going to eat them all if they didn’t stop me. They said, “Go right ahead. We have more.” So I took them at their word. As I ate, a stroke of inspiration hit me.
In an effort to lessen the amount of flour I consume, I made the following loaf of bread. It’s a variation of Costco Diva’s Super bread, Oh She Glows/Heather’s Super seed Power Bread, and the Life-Changing Loaf of Bread. I had loved these recipes, and the cracker I was feasting was the cracker version of these loaves. It got me thinking – why not combine all of these recipes (easy to do because they are all similar) and add cranberries?!
So here’s my take. It’s a new kinda nut loaf. In homage to the recipes of these wonderful women, I call it the “Life-Changing Super Seed Superbread.” You can easily substitute or switch up the seeds. Hope it changes your life as it changes mine!
1 ½ cups old-fashioned, rolled oats
½ cup pumpkin seeds (also known as “pepitas”)
1 cup sunflower seeds
½ cup walnuts (or pecans)
¼ cup hemp hearts
½ cup flax meal
1 tbsp maple syrup or coconut sugar (coconut sugar is lower on the glycemic index, so I would use it instead if you are going to add in the cranberries)
2-3 tbsp melted coconut oil
4 tbsp Psyllium husk powder
¼ cup chia seeds
2 tsp sea salt
2 tbsp almond flour or chickpea flour
1 ½ – 2 cups water
1 flax egg or chia gel (1 tbsp flax meal or chia seeds with 3 tbsp water)
¾ – 1 cup dried cranberries (and/or raisins, and/or chopped dates, and/or dried apricots or any combination thereof)
2 tsp garlic or onion powder (optional; I highly recommend the garlic powder)
- Preheat oven at 350 F.
- Roast your nuts and toast your seeds (sounds awkward to say out loud…anyways…), along with the oats.
- Mix all of your dry ingredients together in a large bowl. Set aside.
- Add your chia gel/flax egg and water to the dry ingredients and mix.
- Prepare a baking dish/loaf pan by covering it with parchment paper. Scoop the mixture into the prepared pan and pack down. Cover and let sit for an hour, all day or all night. This allows the psyllium husks to suck up the water and allows the chia gel to help set the loaf so that it doesn’t fall apart upon baking.
- Bake for an hour. Let cool in pan and then slice. This tastes so yummy with jam, marmalade, almond (or another nut) butter or hummus.