Oatmeal Chia Bread

About this time every year, I start dreaming and trying to make lovely loaves of bread to eat with comforting bowls of soup. Or just to have around as a lunch or snack topped with sunflower seed butter and homemade pear butter or whatever fruit and nut you like. It's funny because when I looked back the past 3 years I have posted some form of "protein" bread in January, so I guess my instinct for bread making in January cannot be denied. This bread is no different. It is full of whole grain goodness and protein along with a hefty helping of chia seed meal to make it full of fiber, antioxidants and even more protein.

There is something about making your own bread as a gluten-free lady that makes you feel like you conquered some law of science that said it can't be done. It isn't easy, but it can be done and this one is also done without yeast, eggs, dairy and any kind of gummy addition, which is also a challenge these days. Regardless if you have failed before in the GF bread baking dept. I challenge you to try again and try and make it interesting and not always compare it to the bread from Italy, France or gourmet local bakery. Because we all know that you just can't completely compare, you are using different flours and how could you come up with the same exact result, right?! The goal is to find a bread that makes you feel like you are not settling, one that you really can say you love and that the best part is it is gluten-free.

I do have some days where I just want to stroll along the brickroad street and pick up a hearty loaf of goodness from the local baker. Especially after living over seas in the Middle East and seeing parts of Europe it seems a special simple novelty that should happen on a daily basis. I haven't found a local gluten-free bakery yet here in Grand Rapids that offers that same feel, and have only experienced once or twice in other cities while traveling. So instead of mopping and crying about it, why don't you try and make a loaf yourself. It does take some patience, and possibly some skill, but when you complete it the result is something of a feeling of accomplishment that you can only sense ever so often. Like building something from nothing or finishing a race worth running.

It is worth it. But don't take my word for it, try it out and see what happens. I bet it may not be perfect or what you intended, but just trying it will help you see that it is possible and you may find yourself trying again to perfect a recipe or try new recipes as well. I made this loaf last week to get through another gloomy day here in Michigan. Where is the snow people?! At least  if the grey was covered in white I think I could feel more romantic about winter.

In the meantime, I will be coping with some fresh homemade bread a pot of homemade soup and possible a book late into the evening. I think it is the only way to really feel the rest that winter intends for us. I hope you are finding new hopes this 2013!

Oatmeal Chia Bread Recipe

[gluten-free, vegan, nut-free and yeast and gum free]

2/3 cup of freshly ground buckwheat flour
1/2 cup of organic millet flour
1/2 cup of tapioca flour
1/2 cup of organic brown rice flour
1/2 cup of chia seed meal
1/4 cup of coconut sugar
1 1/2 ts. of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
1/3 cup of olive or grapeseed oil
1/4 cup of blackstrap molasses

In a large mixing bowl, blend all of the gluten-free flours together with a whisk and then with the rest of the dry ingredients. You can add the oil and molasses in a pool in the middle of the dry. Then pour in the following mixture after it has sat for 5 minutes.

Separate wet ingredients:
1 cup of gluten-free rolled oats
2/3 cup of coconut milk beverage (I used So Delicious. Or sub other dairy-free milk)
1-2 TB of lemon juice
1 1/4 cup of boiling water

In a small glass bowl, pour the boiling water over the dry oats and then add the milk and lemon as well. Let it sit for 5 minutes or so to get soft and have the milk and lemon culture just a bit. Then add it to the above mixture of ingredients. Mix well and then let the batter sit for 5-10 minutes for the flours and chia to soak up the moisture and become more thick. Then grease a bread pan with coconut oil and a gluten-free flour. Pour the batter into the bread pan and smooth over like a quick bread and then top with some more flour, gluten-free oats or seed of choice.

Bake in a preheated 350 degree oven for 45-50 minutes until the bread crust is hard on top and the middle of the bread is NOT gooey to the toothpick test.

Pull from oven and let cool for 15-20 minutes before sliding from pan and continuing to let cool on a bread or cookie cooling rack. When mostly cool, then you can use a bread knife and slice thin or thick slicing depending on your preference. This bread stays well for 3 days and is great toasted the next day in a toaster oven to warm up and spread some of your favorite toast goodness on top.

Enjoy!

Much love to you and may you find rest and peace today!

Moroccan Lentil Stew (vegan)

It snowed two or so inches last night, and then it has been snowing all morning. It is a winter wonderland out there and it's warm and cozy in here. A warm kitchen full of aromas to make you want to stay inside all day. I was almost ready to admit my cabin fever before I made this stew, and now I am feeling like I may be able to make it to spring :) Well I'm not complaining about winter really, it is absolutely beautiful out there today. A beautiful reminder of the simple beauties in creation. I have many things to be thankful for this new year and I am excited for what 2011 will bring. So, we should start this year off right. A cozy fulfilling meal to warm your insides and out. It will satisfy you as you are searching for healthier alternatives after the rich and filling holiday season.

Lentils are packed full of protein, cholesterol-lowering fiber, and minerals. A good source of iron, manganese, and a load of B-vitamins. The energy-filled calories gained from lentils will keep you moving. Lentil are my favorite legume if I am going to be really honest. Mainly because they are quicker to cook, and they seem easier to digest to me. So, I am always welcoming them into my kitchen and onto my plate with new flavors. If you are trying a detox diet this new year, or maybe eliminating dairy or gluten for the first time, then this is a good recipe to try. Or perhaps this is the year of trying out the no-meat thing. Well, then, try lentils! It's simple, and full of whole foods. Your body will thank you for caring for it.

You could make this stew into a soup with 3-4 cups of added broth in the end, or you could add more veggies if you prefer. I love the thickness of stew with this one, and the cooked carrots are my favorite. So soft and flavorful. And why "moroccan", well, no real reason. The seasonings are really what define it as being a Moroccan dish. They cook with lentil almost every meal and the spices they cannot live without. This recipe may have you running to the store for spices you never tried before, but let me tell you... it is worth it. The flavor is so deep and warm. Then, when you have all these spices on hand in your pantry you can experiment more with flavorful recipes.

Moroccan Lentil Stew Recipe

1 medium yellow onion

3-4 garlic cloves

2 cups of dried green lentils

8 cups of pure water

28 ounce can of crushed tomatoes (with basil is what I used)

2 TB of dried cilantro

2 TB of sucanat

2 ts. of cumin

2 ts. of paprika

1 ts. of tumeric

1 ts. of oregano

1 ts. of margaram

1/2 ts. of cinnamon

1/2 ts. of nutmeg

1/2 ts. of ginger

1 ts. of sea salt

1 ts. of black pepper

Saute the onion and garlic in a large pot with some olive oil for a few minutes. Then put the rest of the above ingredients in the large pot and have on high heat until it boils. Then turn down to a medium/low heat and let it cook. After about 30 minutes of cooking, add...

2 cups of sliced carrots

...and then continue cooking for another 30-45 minutes ( or until the water is soaked up and the lentils are soft). Add the carrots late will make sure that your carrots do not get too soft and have the perfect texture for the completed stew. Cool just a bit before serving, be careful it is hot. I burned my tongue the first bite! Then cut up some fresh parsley to top and pour over some fresh basmati rice, or other whole grain of choice.

I hope this stew full of warmth and nutrition will fill you up in body and spirit. It is a perfect meal for a freezing day like today. Enjoy and stay warm!

Much love to you.

Stephanie