I went to a writing workshop in Spirit Rock, North California.
Usually, I love going alone, without anyone, 10 days max, then I miss home.
This time the workshop was about finding yourself through intuitive writing.
When the teacher entered the room my heart moved. I fell in love. So in love that I wanted to buy him a gift. The next morning, I stopped by the best bakery in San Francisco, "The Mill", and simply bought a seeded bread that was also gluten free. I thought that a person of high consciousness must not be a gluten eater. As I drove the winding roads, shaded by the sequoia trees, I thought how will I give him the bread. What will he think?
During the break, students stood in line to speak with the teacher, and I stood there holding a brown bag with bread inside. When my turn came I leaned down to his chair and whispered quietly, so nobody will hear: "I am so grateful for you that I wanted to bring you a gift".
At the end of the workshop, the teacher read a poem to the group. He looked at me as he mentioned the word "bread". We both smiled, and I was so happy going back home with a bread love story.
Gluten-Free Seeded Bread, inspired by The Mill Bakery's "Adventure Bread".
WHAT YOU NEED
Dry ingredients:
-2¼ cups (235g) rolled oats
-1 cup (160g) sunflower seeds
-½ cup (65g) pumpkin seeds
-½ cup (90g) almonds (coarsely chopped)
-½ cup (120g) flax seeds
-¼ cup (20g) psyllium
-3 tbsp (25g) chia seeds
-1 cup almond flour or quinoa flour
-1⅓ tsp (12g) fine sea salt
Wet ingredients:
-2½ cups (600g) water
-¼ cup (55g) olive oil
-2 tbsp (40g) maple syrup
-3 tbsp apple cider vinegar
HOW TO MAKE
- Preheat the oven to 350ºF/180ºC.
- On a baking sheet, spread the sunflower seeds and pumpkin seeds, roast in the oven until they start to brown, for about 8-10 minutes, stirring halfway.
- In a separate baking sheet, roast the almonds for 8-10 mins. Remove from the oven, let cool and break them slightly with the bottom of a frying pan.
- In a mixing bowl, add all the dry ingredients: rolled oats, sunflower seeds, pumpkin seeds, almonds, flax seeds, psyllium, chia seeds, almond flour and salt.
- Mix all the wet ingredients together: water, olive oil, maple syrup and apple cider vinegar. Pour into the dry mixture. Mix well.
- In an oiled loaf pan, pour the mixture, press it down and smoothen the top evenly.
- Cover with plastic wrap and refrigerate overnight or 4 hours minimum.
- Preheat the oven to 400ºF/200ºC.
- Remove from the refrigerator.
- Bake for an hour on the middle rack.
- Remove gently from the oven and set on a cooling rack for at least 2 hours (yes, two whole hours).
This bread is definitely best sliced thin, about ½ inch, toasted and topped with your favorite spread.
