Leading busy lives and with so many hours in a day, it can be challenging to keep our home in order. What is often behind closed doors and out of sight can quickly become unorganized and chaotic. One of these doors is our bedroom closet. At some point in their life,...
Meet The Founder
Pascale Larose Grisé
Bonjour, Hello!!
I’m Pascale, founder of
Larose & Cie Inspired Living.
I created this community for women like you and me.
It is a place of inspiration, celebration, growth and shared interests, with a mission to help guide you in shaping the next chapter of your own story – through 4 key elements: Style, Taste, Home, Wellbeing.
Welcome to the sisterhood!
Xx
Birdie Bread
Gluten-Free Bread
I love bread, toasted bread, all bread and everything that goes on that morning slice of bread…
During the week, I choose to start my day with a healthy breakfast, which is usually a smoothie of fruits & veggies to pack in as many nutrients and vitamins as possible in one big glass…
Depending on the day, to bring change to my routine, I like to switch things up with some hard-boiled eggs and toasts or toasts spread with nut butter and a banana. You see where I am going with this…
Unfortunately, my love of bread doesn’t seem to love me back. After eating regular bread, I get up the next morning with inflammation in my hands and feet, and a slowed down digestive system. I haven’t tested for allergies or intolerances yet but listening to the signs my body sends me; it is the next best thing to care for it.
Cue in my grain-free, gluten-free and yeast-free Birdie Bread!
After some research on all things bread, playing around in the kitchen with some of my go to ingredients, testing for texture, taste and shape, I am finally happy with the result…
It is delicious, nutritious, as is or toasted, and can easily be modified for extra flavors 😉
Images | Texte |
Birdie Bread
Ingredients
- 1 Cup/147g sunflower seeds
- ½ Cup/70g hulled pumpkin seeds
- ⅔ Cup/57g psyllium husk
- ½ Cup/49g quick oats (gluten free)
- ½ Cup/73g hemp seeds
- ½ Cup/84g chia seeds
- ⅓ Cup/35g ground flax seeds
- ¼ Cup/45g buckwheat groats
- 3 tbsp/30g cacao nibs
- ½ tsp/5g Himalayan salt
- ¼ Cup/60ml canola, avocado or olive oil
- 2 Cup/500ml filtered water
Preparation
- You will need; a food processor, a big bowl, a sheet pan and 2 nonstick baking bread mold 3” x 51/2”
- Preheat the oven to 400° F/ 200° C
- Pour the water in a kettle or a pot, place on high heat and bring to a boil.
- In the meantime, mix with a fork, all dry ingredients in a big bowl except for the sunflower and pumpkin seeds.
Put the sunflower and pumpkin seeds in the food processor and pulse a few times until the seeds are broken into small pieces, then, add them to the rest of the dry ingredients and mix a little more. - Add the oil and blend well to coat all the seeds. Use what is left in the cup to coat your molds (I use my fingers).
Pour the boiling water all over the preparation and mix quickly with a fork so the psyllium husk absorbs the water evenly (it is the glue holding all the seeds). - Divide the mixture in two and fill your molds pressing down firmly.
Place the breads on the sheet pan and put them in the middle of the oven, bake for 60 minutes. - Remove from the oven and let them rest for 15 minutes, then unmold them (go around with a knife if you feel any resistance) and let cool off on a rack for another 45 minutes or until completely cool.
- Wrap them in some wax paper and store them in the refrigerator.
They will stay fresh up to 10 days.
Notes & Tips
- Delicious as is or toasted in the morning!
- I work with smaller molds, so the bread doesn’t break up -and it is quite filling, so you don’t need big slices.
- I use the leftover drop of oil because you need so little with the nonstick molds and the seeds don’t tend to stick like flour does.
- If you can, use organic and raw seeds.
- If you don’t have a food processor, you can try breaking the seeds with a pestle and mortar or put them in a resealable plastic bag and use a pin to roll and crush them.
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