Multi-Grain Bread – Vegan Friendly!


Whole wheat multi-grain bread can be a healthy addition to any diet, far superior to white bread or even simple wheat bread. Unfortunately a good loaf of multi-grain bread will cost between $4-$6, YIKES! Thankfully I have the perfect recipe for you guys. I used a combination of whole wheat flour, quinoa, pumpkin seeds, sesame seeds, and flax seeds to give amazing taste and nutirtion to this bread. Most impressively this whole huge loaf of bread cost less than $2.00 usd to make using ALL ORGANIC ingredients! YIPPEE! This recipe is also vegan friendly, just replace the honey with vegan sugar its just as tasty. So heres what you’ll need:
Ingredients:

3 cups whole wheat flour
1 cup or more hot water
1 tablespoon yeast
1 tablespoon honey or vegan friendly sugar
1 teaspoon salt
1 tablespoon oil
1 cup (or less) seeds, nuts,
or grains. I used:
1/2 cup white quinoa
1/4 cup pumpkin seeds
2T sesame seeds
2T flax seeds (mixed)

extra 1/2-1 tsp oil for bowl

 

Directions:

Atleast 1 hour before (preferrably 6-8 hours, soak your nuts/seeds/grains you intend to use for your bread. I choose flax, sesame, quinoa, and pumpkin seeds.)

When you’re ready to make bread, add your flour, salt, yeast, oil, and honey into a bowl. Stir for a few seconds to break up any big clumps. Then add your LIBERALLY rinsed seed mixture and stir until each little piece is coated with flour, this makes it easier in the mixing stage. Now add 3/4 cup of hot water, don’t add the whole 1 cup to start with as you might not need it. Mix with a spoon until dough starts to thicken, then continue kneading in the flour with the water by hand. Add 1 tablespoon of water at a time until the mixture it dough-like. I used 1 cup and 1 tablespoon of water, you might need more or less depending on the type of flour you choose to use. When the dough will form into a ball and is not sticky, spread a little bit of oil on the top and bottom of the dough ball, then oil the bowl and cover with a cloth and let double in size. I let it go for 40 minutes, admittdly I should have gone longer, but was in a hurry.

After the first rise, punch the dough down and squish into a ball. Then in either 2 loaf pans or ontop of  a flat sheet, shape the dough to the desired shape. I choose make a large flat-ish loaf, but you can do whatever you like. After you have formed the dough into the desired shape, cover again with cloth and let rise atleast 1 hour, or until dough has doubled in size again.

Once dough has doubled again, preheat your oven to 350 degree farenheight. Bake at 350 degree for 40-50 minutes or until dough is firm, you can also use an instant read thermometure, you’re looking for a temp of around 190-200 degree farenheight.

Let bread cool completely to room temp before storing to prevent molding. Enjoy!

Prep time: 3 hours approx. Cook time: 40-50 minutes Serves: 10-12 pieces

allergies: wheat, sesame seeds, honey* (optional)
Vegetarian and vegan friendly: *veganize by omitting the honey and replacing with vegan sugar

Calorie Friendly Peanut Butter Sauce

So this recipe is kinda cheating your brain into thinking you’re eating regular peanut butter, which honestly, I think you are. This is super simple and is a great was to spare your tummy of extra calories while putting a little change back into your wallet.

Ingredients:

1 cup natural peanut butter (no additives, including salt)
3 cups hot water
honey or other sweetener to taste
1/2 tablespoon psyllium husk to rethicken it, optional

(blender also comes in handy, but it not required)

Directions:

Add peanut butter, sweetener, and water to a blender. Blend until smooth (I really blended mine, so that’s why you’ll notice mine is light colored, once the air bubbles go away, it turns dark again). Taste it and adjust seasoning if desired.

At this point it’ll be very soupy, which is what you want however, it doesn’t make a very spreadable peanut butter for sandwiches and the like. At this stage you can optionally add psyllium husk & it will rethicken it. Blend well and let set for 15 minutes (it would be a good idea to set in fridge, because after this sets its hard to take out of a blender), you’ll notice it gets really thick. If after 30 minutes you think its still too liquidy, you can add more.

 

Makes about 4 cups , Preparation time: 2 minutes, Cook time: None!

Dietary notes: Contains peanuts (obviously:)

 

This is an ingredient used in my Peanut Butter Chicken recipe, (Click here!)

Raw Almondy Oat Bread

Hi Guys, Today I’m here with another recipe, today we’re making Raw Oat Bread.
Depending on your belief of oats it could be considered gluten-free, and depending on which ingredients you use, it can easily be vegan. One thing I can tell you is that its raw, budget friendly, and super tasty! This is also really simple, and compared to normal bread it’s extremely quick!

Ingredients:

4 soaked cups of oat groats (2 dry cups)
1 soaked cup of almonds (1/2 dry cup)
1/4 teaspoon coarse sea salt
1/2 tablespoon honey (or another liquid sweetener)
1/2 tablespoon sesame seed (optional, you could also use sunflower seeds, pumpkin seeds, any other seed or nut you want)
1 tablespoon psyllium husk (you could also use irish moss, flax seeds, or any other thickener)
1/4-1/2 cup water or nut/seed milk * (as needed)
coconut oil (optional for spreading stage)
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Take your oat groats, almonds, sea salt, sweetener, sesame (or other seed/nut), and psyllium hus, into your food processor. Process for about 1 minute, or until it starts to mush up. If your mixture needs more moisture, add in your nut milk(or water) while the food processor is running. I ended up using about 1/4 cup of almond milk, however this will vary for everyone.
Keep processing until it turns into almond pudding, and will hold onto a spoon for several seconds one tipped over (see video).

Spread out on your dehydrator’s nonstick sheets, I went with about 1/4 inch thick, but if you want really thick bread, I would go with 1/2 inch. You can use a spoon but I find using your hands with some coconut oil or olive oil on it really works best. Try to make the “dough” as even as possible to assist with drying. I got 2 full trays out of my mixture.

Dehydrate @ 105 degrees for 12-18 hours. After about 2-3 hours you’ll want to flip your bread sheet over to dry evenly. My bread was done after 14 hours (when I woke up the next day). It was about half the original thickness, and still semi soft but you can tell its dry.  I would still probably store them in the fridge if you’re wanting to save them longer than a few days.

Cut them with a semi sharp knife into equal “sandwich” sized pieces. I ended up with 12 pieces, but accidently broke two of them. I can’t wait to make a nice raw sandwich tomorrow!

Prep time: 5 mins    Dry time: 12-18 hours    Serves: 6-12 pieces (varied on size)

If you wanted to, you could add cinnamon, extra sweetener, raisins, maybe some nutmeg and make this into a great cinnamon raisin bread. I will eventually demo this aswell.
Heres what my finished “bread” looked like :

For those wondering about nutritional breakdowns, heres what I calculated:

Recipe yields 12 servings, 1 serving:
145 calories, 6g protein, 5.2g fat, 20g carbs
(also contains about 5% your daily vitamins, and 20% daily minerals)
(if concerned about vitamins/minerals leave a comment and I’ll post them all)

Chocolate Banana Granola

NOTE: This is a re-post of an OLD recipe from 2009-2010 on my old wordpress blog before I got my own domain. Since I like this recipe. I have transferred it here. Any images marked with faylinameir.wordpress.com are still property of www.faylinameir.com and myself.

original date: January 27th, 2012 at 5:16am

Chocolate Banana Granola

Ingredients:

3 cups oats, soaked
2 ounces nuts (soaking optional), chopped
3 bananas
3 tablespoons ground cocoa
1/2 teaspoon oil
sweetener, optional & to taste

Directions:

In a blender, (or food processor) blend the bananas together with the ground cocoa, oil, and if needed the sweetener of your choice. When mixture is smooth, dump into a bowl with your oats, and nuts. Mix thoroughly. Place in your dehydrator at 110 degree for 12-20 hours.About 6-8 hours in, go ahead and break up the granola, this not only helps in drying but helps in the final product. The time depends on your environment, so after 12 hours, start checking, if you think it needs more time then give it more time.

I personally prefer almonds, cashews, and pecans in this recipe, but the nuts are your choice. Optionally you could use seeds instead of nuts, sunflower or pumpkin are my personal favorites. Enjoy!

Makes: 3 cups granola, Preparation time: 2mins, Cooking time: 12 – 20 hours

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Nutritional Breakdown.
Serving size 1/2 cup

(click photo for full size, rather big, but detailed as usual!)