Surviving or Thriving: Pumpkin Seed Bread
This hearty dehydrated bread is made with sprouted pumpkin seeds, carrots, and sweet onions with a topping of mung bean sprouts, green onions, sesame seeds, and grated carrots, pressed in after the bread is formed. The topping adds extra protein, a delicious taste and texture, and has a beauty that we greatly enjoy.
Living Without Wheat: Almond Flatbread
Here's a recipe for wheatless, high protein, living flatbread, made with nuts and a few veggies. The result is a textured, sweet "bread", without any of the problems associated with wheat. Although these are perfect to eat plain, we often love to pile on all kinds of toppings and make a folded sandwich, or a tostada. To this we drizzle on a little oil, or a sweet miso dressing.
Food as Love: Sunflower Barley Bread
We've been making a new raw bread, and it's ever so breadlike with a sourdough flavor. It tastes great with our latest seed cheese recipe, or with tahini and honey.
Dessert for Dinner!: Banana Bread with Pears and Cream
Banana bread, teamed with seasonal sliced pears, cashew cream, and sprinkles of nutmeg and cinnamon, makes for a perfectly decadent, yet healthy, dinner! Learn how to make this treat now, and be ready for the holidays!