Tula Nut Bread

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OMG!  I just looked in the mirror and I look 4 months pregnant.  Okay I’m being dramatic, I only look about 3 1/2. I experimented with different variations of this bread recipe to create the healthiest version and it turned out so damn good, that I felt like I was in a pringles commercial.  Ya know? “so good, we dare you to eat just one”, or is that a Lays commercial?  Whatever, I’m getting sidetracked.  Back to the bomb ass bread.  So I came up with 3 different ways to enjoy it aaannnnd yeah that’s pretty much how I created this nut fetus.   I mean I had to sample each version, which inevitably led to inhaling them.  Just look at these pics and you will understand.

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Broiled slices topped with blueberries and peaches sauteed in coconut oil, layered over crumbled goat cheese and sprinkled with thyme and sea salt.

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More goat cheese and diced avocado.

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Raw Tahini (sesame seed spread) sweetened with dates in a blender, or you can use whatever nut spread you desire, (but stay away from almond butter – keep reading to find out why), topped with strawberries.

I love this recipe for its simplicity.  It’s gluten-free, wheat-free, dairy-free, soy-free, sugar-free and hassle-free. BADA BUMP!

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Okay, so the most important thing about this bread is that it’s almond free.  To read more about this topic click here. Walnuts are, in my opinion, one of the healthiest nuts for numerous reasons.  Let me list just a few. In a study published in the American Diabetes Association’s journal, Diabetes Care (2004), they discovered that adding about 30 grams of walnuts a day to the diet of people with type 2 diabetes aided in improving  their lipid profile. This type of test measures the fatty substances in your bloodstream. In a nut shell, if you have a high lipid profile score, you have a high risk for heart disease.  Walnuts are also the only nuts which contain alpha-linolenic acid, which is a type of plant based Omega-3 fatty acid that aids in reducing inflammation in the body. Lowered inflammation = lowered incidence of sickness and disease.

Many varieties I have tried usually included nuts that were either not as desirable in the health department, or not soft enough.  So today I used walnuts and a small amount of raw peanuts.  Both of which are very soft and super tasty when baked.  If you have a peanut allergy just replace that portion of the recipe with  more walnuts.

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RECIPE

1 cup  walnuts

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/2 cup  raw peanuts (can substitute with 1/4 cup of walnuts and 1/4 of sunflower seeds)

1 1/2 cup  gluten free rolled oats

2 Tbsp.  chia seeds

3 1/2 Tbsp.  psyllium husk powder

1 tsp. fine grain sea salt

1 tsp.  stevia

3 Tbsp. melted coconut oil

1 1/2 cups  water

Directions

1.In your bread pan combine all dry ingredients.  In separate bowl mix water with melted oil then mix in with dry ingredients.  After it is all equally combined, press the mixture down to form a tight mold.  Let it sit for a minimum of 2 hours.

2.Bake @ 350 for 20 minutes

3. Remove pan and carefully dump out bread on counter.  Next put it back in the oven by placing it upside down directly on rack.

4. Bake for 30-35 minutes more.

5. Let it cool on counter then slice and indulge.

Note:  Store it in Fridge, but may be frozen as well.

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Walla!

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