Running this week has been on target so far. Thank goodness. I’ve talked myself out of any AT workouts for the past month, but today there were no excuses. It was 2 warm-up miles, 3 mile repeats with 1 minute rest in between and then a cool down mile. I thought about cutting it a mile short, but instead went for it and didn’t give myself enough time to dry my hair before meeting a friend at Starbucks. Ha ha.
By the way, the cold brew is STRONG and will keep you going all day. Holy smokes.
Yesterday we took a little adventure to the Safari Park to visit Daddy at work.
We really should be doing that more often. The place is a blast.
I’ve been having it all sorts of ways. Today I had it topped with a soft boiled egg and a little single serving guacamole pack (They sell them at Costco and are the best).
Don’t mind the microwaved egg white mess on the side. My other soft boiled egg exploded so I microwaved some egg whites really quick to make up for it. Ha.
Here’s a better breakfast from a different day where my other egg didn’t explode.
I’ve used it to make Sunbutter and blueberry sandwiches. (I like to just use fresh or frozen blueberries and cinnamon in place of store bought jam.)
It freezes well and you can use it for just about anything. It’s pretty filling as it’s full of heart healthy fats and fiber.
Here’s the recipe.
The Summer of 2016 STUFT SEEDY Bread
makes one loaf
1/2 cup sunflower seeds
1/2 cup ground flax
1/2 cup almond flour (course ground like the one at Trader Joe’s or blanched almond flour)
1 cup coconut flour
2 tablespoons chia seeds
4 tablespoons psyllium husk powder
1 teaspoon Himalayan ground sea salt
1 tablespoon maple syrup or one packet of stevia in the raw (optional if using applesauce)
1/4 cup of applesauce (or original version has 3 tablespoons melted coconut oil)
3 cups water
Mix all dry ingredients together on medium size bowl. Then add wet ingredients, adding water last.
Dough is very thick. Make sure to mix well. I like to use my hands a little. Put dough in loaf pan greased with coconut oil
Let the dough sit on the counter for at least 3 hours. I’ve also left it out overnight before and then baked it in the morning.
Bake in oven at 350 for 25 minutes.
Remove from pan and turn upside down directly on rack (this is a little tricky). Bake for an additional 30 minutes. I like my bread a little soft in the middle, so you may want to leave it in the oven just a bit longer.
Cool on wire rack.
Slice and enjoy.
This bread freezes really well. I slice it up first and put pieces in ziploc bags and then freeze.
I’ve baked it without turning it over halfway through and it still works. It depends on if I remember to flip it or not. Ha ha.
This will now be added to my Sunday food prepping list.
This bread is paleo, gluten free, low carb and has lots of good fats and fiber.
Hope you’re having a great week!