Exceptional Bread

December 28, 2017

This is my copycat version of Bridgehead’s “exceptional loaf”. (Bridgehead is an amazing coffee shop chain in Ottawa, where we live.)

Many of us had to (sadly) part ways with bread when discovering that it doesn’t love us as much as we love it. Personally, I don’t break out or have any severe consequences from eating grains or gluten, but I feel lethargic and depleted of energy. Perhaps most frustratingly, I feel hungry again in an hour or two. Now when I’m hungry, I’ll always go for a good source of protein or fat (ideally, both!) because of the impact it has on my body, my energy levels and it’s sustenance power.

Nuts & seeds have become an absolute staple in my diet. I make sure I get them in some form every single day, just like most of us do with greens. Without them, my digestive system simply isn’t the same.

This bread is made of nuts & seeds, and is the PERFECT way to continue to get your avocado toast on, your almond butter & toast on. It can be topped with eggs, served on the side of soup, etc.

It will keep you full and give you a healthy dose of fiber, vitamins, minerals & fats. You can’t go wrong here.

Also, it’s SUPER easy.

What you need:

– 100g sunflower seeds

– 100g pumpkin seeds

– 100g flax seeds

-100g whole raw almonds

-100g whole raw walnuts

– 100g sesame seeds

– 1/2 cup olive oil (or coconut oil)

– 5 eggs

– bread/ loaf pan

– 2 tsp of sea salt

– 1-2 tbsp maple syrup (optional)

What you do:

– set oven to 320 degrees.

– beat the eggs.

– combine everything in a large bowl (no need to break up almonds or walnuts).

– pour into bread pan

– bake for 1 hour

It’s that simple!

Bon appetit! Xx

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