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Gluten Free Fermented Buckwheat Bread

If you’ve been looking for bread recipes, or gluten-free breads, or have just been spending a lot of time on Foodgawker and scanning through Pinterest (like me), you may have come across the “Life Changing Bread.”  There are several variations, but it is essentially a gluten-free bread that is packed with nutrients, healthy fats and protein, made with lots of seeds, nuts and whole grains.

This is my version of life changing bread.  Not because I set out to make my own version or to add another to the large selection already available, but because for me personally, it is actually life changing.

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I don’t know if you know about my previous obsession with bread.  I say previous because I have decreased my intake dramatically over the last several months, and by that I mean, I stopped eating bread.  For a girl who could make a fresh loaf and devour it within a few days, this is huge.

But a combination of knowing that it wasn’t the best life choice to do said thing, and the fact that I’ve had a lot of gut and digestion issues over the last several months, led me to decide that bread as we know it had to go.

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And to be honest, it was way easier than I expected.  I concluded I like the act of baking bread and the smell it emits through the house and then having that first fresh, steaming hot, crusty piece more than I love just having bread at home and eating it.  If those were the only 3 parts I had, I’d be satisfied.  And so, months later, I hardly even notice it is gone and really never miss it.

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But naturally, I jump at the chance to find an alternative and make it.  And that’s why this was life-changing bread.  It’s a fermented bread, which means that there is a higher number of healthy bacteria within the bread and the grains and sugars within the bread are already partially digested, by these beneficial little bugs! This process is partly what constitutes fermentation.  It’s also made with mostly seeds instead of grains.  Yes, millet and buckwheat are actually seeds. And it’s also made with whole foods – everything either starts in its whole form and is then ground up, or it stays in its whole form in the bread.

And then, let’s just talk about the result.  It’s this perfectly dense bread that tastes so hearty and has a nice crunch from the pumpkin seeds.  If you are familiar (or crave) that delicious fermented, sour flavour in foods, like in sourdough, or fermented vegetables, that’s what this is all about.  It’s perfect as toast, eaten fresh and steaming hot, or is so perfect for dunking into soups.

Oh, and don’t worry, it tastes incredible slathered in nut butter.  Or you can just dunk it straight in the jar.  Been there done that.  Because then, it really is life changing.

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Gluten Free Fermented Buckwheat Bread

This healthy gluten free bread is made from fermented buckwheat and millet seeds and is hearty and dense with a great crust. It is perfect slathered with almond butter, or toasted with avocado.

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Ingredients

  • 1 1/2 cups buckwheat groats
  • 1/2 cup millet
  • Water for soaking
  • 1/4 cup large flake oats (gluten free)
  • 1/2 cup water
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup oat flour (gluten free)
  • 3 tbsp pumpkin seeds
  • 1 tbsp chia seeds

Instructions

  1. Place the buckwheat and millet in a large jar and pour enough water in to have an extra 2 inches of water at the top, above the buckwheat and millet. Set aside to soak for 24 hours.
  2. Once the buckwheat and millet have soaked, drain them, and lightly rinse. They will be slimy, and don't rinse off all of the slime, as this is the early stages of the fermentation.
  3. Once they are rinsed, place in a blender or food processor with salt, the large flake oats and water and process for 2-3 minutes. The mixture should be quite uniform, with no large chunks of buckwheat or millet remaining, It will also turn white.
  4. Once the mixture is ready, pour into a bowl, cover lightly with a tea towel or cheesecloth, and set aside to ferment in a warm place. If you have a particularly warm room in your house, you can set it here, or else you can place it in the oven with the light on and leave it.
  5. Leave the batter to ferments for 3 days (or more if you prefer), stirring twice daily during the fermentation process. If it is fermenting properly, you should see little bubbles appearing on the surface and the liquid and solids will separate. It may also turn a grey brown colour along the edges, and this is completely normal. Upon tasting/smelling, it will be very sour.
  6. Once the batter has fermented, preheat the oven to 400 degrees Fahrenheit. Add in the oat flour, baking powder, pumpkin seeds and chia seeds and stir to combine. The batter will be quite runny and not dough-like at all.
  7. Pour the batter into a rectangular pan, lined with parchment paper and place in the oven to bake for 35-40 minutes. The top should be firm and crusty and the edges golden.
  8. Remove from the oven and cool on a rack.
  9. Slice and serve.
  10. Store the leftovers in an airtight container for 2-3 days, or in the fridge for a longer shelf life.
http://chroniclesofpassion.com/2016/07/27/gluten-free-fermented-buckwheat-bread/

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Toasted Coconut Pecan Butter

I think we need to talk about a few things before we get to this nut butter recipe.  A few nut butter related things.  First off, I want to tell you, that it’s totally acceptable to eat nut butter by the spoonful.  Know that if you are out there, eating nut butter by the spoonful, thinking about how you are a bad person, and must be the only person in the world to do this naughty, Continue reading

Link Love

I’m starting this day with a bit of extra excitement, as we’re heading off tonight for a 2-week stint of hiking in Iceland, and of course, I have lots of plans and maps for trail running.  It’s been kind of a dream destination for both the boy and I for a long time, and now that I am on a bit of a break from school until my certification exam, it’s a great time to refresh and spend a few weeks outside.  We’ll be camping, so I won’t have access to internet, and as a result, things will be a little quieter around here.  But I’m leaving you with lots of great articles to read in the meantime:

This week on Chronicles of Passion:

This week elsewhere:

This week in articles to share:

//And perhaps we run for the most important thing of all . . . “I just want to run happy.”

//I love these three unconventional tips for having a better body image. 

//I have so much lavender to use . . . this Lavender Tea Latte will be perfect!

//Chocolate + blueberry muffins + ice cream all in one. These look delightful!

//I’m into this: Why you Should Run Hard on Trails

//How to Bounce Back After Falling off Track (and why it’s okay sometimes to be off track)!

//When I worked and lived in London and Melbourne, I totally did the run commute thing.  Here’s how to master it. 

//Six Habits of Busy, Healthy Gals

//I’m a big goal setter, and this is a great guide on helping you set goals.

//I love this full body slamball and running workout.

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Beetroot Granola Bars

Let’s just start with the obvious: these bars are pink.  So pink and bright and beautiful in fact, that these are almost better to look at than to eat.  Kidding.  These are also so tasty. And healthy. These are indeed so good to eat.

And while you may look at them and think, “beetroot; isn’t that more of a winter vegetable?” Well it can be – after it’s been harvested in the summer and stored for a while – but in the freshness of summer, when you pull them straight out of the ground and can eat the tops and the bottoms and have that beautiful earthy flavour, (that partly comes from the little bit of dirt left on them), this is when beets are at their prime.

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I’m celebrating beets at their prime, plus, I really wanted to try something else. Because here’s the thing: these are no-bake granola bars!  They taste firm and baked, not soft and chewy, but there’s no baking time required.  That means no oven, and that means these are perfect for the summer.

But it wasn’t the no baking part I wanted to try, it was the use of coconut as a binding agent.  The thing with making granola bars is finding a way to bind them together that doesn’t involve lots of sugary syrup, or in my preference, doesn’t necessarily include dates.  This is when I found coconut.

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You process the coconut until it is almost coconut butter, sticky, and in a clump and then you add it in with your other ingredients.  But I didn’t stop there.  This is when I used the processor again to puree beet juice with bananas, which I cooked down into a sticky, thick syrup and poured in with the other ingredients.  So maybe I used a syrup to bind the bars.  But certainly not your traditional one.

Plus, you’ll want to make the bars for the colour of the syrup alone.  It’s this beautiful bright pink colour, that screams fresh beets and antioxidants.  Well all I see is antioxidants anyways.  Because that’s the other thing: these bars are so good for you.  Loaded with antioxidants and nitric oxide from the beets (hello runners!), filled with healthy fats from the coconut and great fiber from the oats and rice puffs, these beauties are perfect for a snack, breakfast or post workout recovery.

Or you can just eat them because they are so dang pretty.  Oh, and add a little bit of chocolate on top . . .

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Beetroot Granola Bar

Yields 16 Bars

30 minPrep Time

30 minTotal Time

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Ingredients

  • 1 1/4 cup shredded, unsweetened coconut
  • 3/4 cup oats
  • 3 tbsp chia seeds
  • 1 tbsp cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/8 tsp pink Himalayan salt
  • 1 1/2 cups ruce puffs
  • 1/4 cup chopped pecans
  • Juice of 2 beets
  • 2 bananas
  • 3 tbsp coconut nectar
  • 3 tbsp coconut oil

Instructions

  1. Begin by placing the coconut in a blender and blend until the oil is released and it begins to clump together. This may take 5-10 minutes, so be patient!
  2. Once the coconut is ready, add it to a medium size bowl along with the oats, chia seeds, cinnamon, slat and nutmeg and stir to combine.
  3. Meanwhile, in a medium sauce pan, add the banana, beet juice and coconut nectar. Cook down until a thick mixture forms. Once ready, stir in the coconut oil to melt and set aside to cool for 10-15 minutes.
  4. Once the pink mixture has cooled, pour over top of the oats mixture in the bowl. Add the rice puffs and pecans and stir until the ingredients come together in a clump.
  5. Press the mixture into a square pan and place in the fridge to harden for 3-4 hours.
  6. Drizzle with chocolate if preferred.
http://chroniclesofpassion.com/2016/07/18/beetroot-granola-bars/

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On Wellness: Functional Foods

Food is about more than just keeping us nourished. It’s about more than just converting macronutrients to calories, calories to expendable energy and repeating the process.

It’s about more than just absorbing nutrients.

Today, with our busy lives and higher stress levels, increased exposure to toxins and chemicals (in the air and our food), and our decreased levels of sleep, we need food to do more for us than just provide energy.  We need food to have a function.  Continue reading