I’m so excited by my most recent discovery!
One of the issues I have with most breads today is that they’re filled with a bunch of things our body doesn’t need. Bad things too.
Here’s a sampling of less-than-ideal ingredients from the Country Harvest-Ancient Grains brand, which I would say appears to be one of the better brands of bread out there as it has whole grains (with the germ intact):
-sugar in one or more forms
-oil in one form or another
–calcium propionate (a preservative).
– diacetyl tartaric acid esters of mono and diglycerides (emulsifier to strengthen the dough): I’m not clear on the safety of this. It may be natural and come from fatty acids (that may be animal or plant-based). Either way, not sure I want to eat it on a regular basis in bread.
– sodium stearoyl-2- lactylate (another emulsifier)
-vegetable monoglycerides (may contain transfats)
–sorbic acid (preservative)
I am NOT a chemist or an expert in the area of food additives etc., but I am a human being who wants to eat whole, natural food as much as possible. I’m not perfect in this regard either, as I knowingly choose to consume food with unhealthy ingredients.
It is the food I eat on a regular basis, in my home, that I want more control over. I don’t want to be eating all those unpronounceable ingredients in my bread or other products I eat more regularly.
Ezekiel bread is a much better option. Its ingredients steer away from added chemicals/preservatives.
Organic sprouted grains and lentils/soybeans, water, yeast, gluten and sea salt.
The Ezekiel brand of bread is a great option, if you are looking for the healthiest, store-bought bread. You will find it in the freezer section.
If you think you don’t have the time to make your own bread, you’re like me. I toyed with the idea over the years. I even took a course on making ancient grain bread, and I also made bread in a bread maker. Those two options are healthy because you make them at home, but….they’re way too time consuming for me.
You CAN make your own bread (fast and simple) if you know the secret. Get ready, because this could blow your mind.
Quinoa + Water = Bread
First… two things up front.
- This bread is more like a flat bread-great for a pizza crust, or used like pita bread. You can make a sandwich with it, but it’s not as thick or light as bread used in a sandwich. I cut it into squares and use it with hummus etc.
- This is NOT my recipe. I stumbled on it through Facebook. The creator is Savy Menke. A link to her video and website is below the recipe and pictures.
Quinoa Bread (water + quinoa)
You can cut the bread into whatever shape you like.
-equal parts quinoa and water (that’s it!)
Optional: add flavors of choice, to taste (herbs, spices, sea salt)
-blend together (I use a vitamix, high-speed blender, but the recipe creator used a magic bullet)
-pour onto parchment paper-line pan
-spread out evenly in the desired shape (I did one in a circle and another in a rectangle): the thicker you leave it, the more of a soft, bread-like texture you’ll have; the thinner you spread it, the more like a cracker it will be.
-bake at 430 degrees (recipe creator uses 425) for 15 min.
-bake for another 10 min.
The first time I made this, I used tri-colored quinoa, so the bread was a nice dark brown color. You can experiment with different colors to get the look you want (if you care)
I tried it a second time, with regular quinoa and added Mrs. Dash and nutritional yeast (as the recipe creator does).
My family enjoys this bread, and I recently took it to a family event and served it with hummus…I guess that’s a good sign. I love the fact that I can make this bread at home, and it is so healthy!
I’m looking forward to experimenting with this recipe. I might try adding a bit of maple syrup and cinnamon for a sweeter version. I’d also like to try a basil and sun-dried tomato bread.
Thanks for the awesome recipe, Savy!
Wishing you health and success on your journey,