Vegan, Gluten Free Bread

Ingredients:

• 1 cup sunflower seeds
• ½ cup ground flax seeds
• ½ cup hazelnuts or almonds
• 1 ½ cups gluten free oats
• 2 Tbsp. chia seeds
• 4 Tbsp. psyllium seed husks
• 1 tsp. fine grain sea salt
• 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
• 3 Tbsp. melted coconut oil
• 1 ½ cups water

 Method:

In a large bowl, mix all the dry ingredients together. Melt the coconut oil and combine with the maple syrup and water. Add to dry ingredients and mix well. The ‘dough’ should be moist but not sloppy.

Transfer the dough to the greased/lined pan and firmly press into the pan making sure it’s in all four corners.  Now we let it sit.  The chia seeds and psyllium husks will absorb the water and bind everything together. But this takes a bit of time. For at least two hours if possible, or up to overnight.
Preheat oven to 350°F / 175°C.

Bake the bread for 20 minutes.  Remove from oven and carefully remove the bread from the pan. Either cook upside down directly on the rack or on a cookie sheet for an additional 40 minutes.

You’ll know it’s ready when you tap the bread and it sounds hollow.

Let cool entirely before cutting.  The bread will firm up and cut into magnificent slices!

Source: (and Video)  Gluten Free For All TV

Flourless Bread -Recipe

Ingredients:

• 4 eggs
• 90 grams of sesame seeds
• 90 grams of sunflower seeds
• 90 grams of walnuts
• 90 grams of pumpkin seeds
• 90 grams of flaxseed
• ½ teaspoon of baking soda
• 100 ml of water
• a pinch of salt

Method of preparation:

First, whisk the egg whites with the salt, and then add the water and the baking soda. All the seeds should be ground into fine powder (flour). Add them to the mixture, and mix all well.
Bake the bread for 50 minutes at 180 C (350 F). The taste of the bread is simply delicious!

Source:  Healthy Food House

Snacks:- Homemade Healthy Energy Bars

Serves: 6-8

Ingredients

• ½ cup pumpkin seeds
• ¼ cup hemp seeds
• ¼ cup sunflower seeds
• 2 tablespoons chia seeds
• ¼ cup rolled oats
• 2 tablespoons goji berries
• 8 Medjool dates
• 3 tablespoons coconut oil
• 2 tablespoons cacao powder

Instructions

1. Place all of the ingredients in a food processor and begin to chop slowly. Increase the speed as you begin to notice the ingredients mixing together.
2. Once the ingredients are mixed together, remove from the food processor, and place into an 8x8 dish. Make sure to press down with your spoon or spatula to create a large, compact square.
3. Place in the refrigerator for roughly 1-3 hours before cutting into squares. Enjoy!

Source:  Food Babe

Citrusy Avocado and White Bean Salad on Bread

The combination of crispy carrots and nuts with the gooey avocado and beans creates a sensational mix of textures.

With the citrus, vinegar and probiotics, this is another one of those salads which is great for alkalizing the body and thus good for inflammation issues and may be considered another "Cancer Busting" salad.  The addition of a bit of spice speeds up the metabolism for better absorption.

Enjoy as a side salad or as a main on crispy toast as I did with this batch.  These pictures reflect a doubling of the ingredients listed, making enough for 5 large pizza style toppings and enough left over for the wife's lunch the next day.

Our local shop had run out of sweet onion (salad onions) but the red onion worked out fine.  I also found that the lemons and oranges were particularly juicy, making the final mix quite moist!

Preparation Time:  20 mins.   Serves 3 toasties.

Ingredients:

1 16 oz. can white beans (cannellini) - drained, rinsed
1 small avocado, diced
1/3 cup sweet onion, diced
1 small carrot, chopped
1/2 cup spinach, thinly sliced
1 Tbsp hemp or sunflower seeds
1 tsp apple cider vinegar
1 lemon, juiced
2 tsp white miso paste
1 Tbsp fresh tangerine or orange juice + pinch of zest
2 Tbsp nutritional yeast

pinch of cayenne pepper
salt + pepper to taste

topping: harissa


toasted bread (I used rye flatbread)

note: obviously your can greatly tweak the ingredients in this recipe by trying different veggies, seeds, beans and even seasonings.

Directions:

1. Add the beans and avocado to a large mixing bowl ( I used a food processor). Mash well with a fork until thick and chunky, yet creamy like a chunky guacamole or hummus.  Beans may be fully or partially mashed depending on texture preferred.
2. Prep all your veggies and fold into the avocado mixture, again, I used a food processor to roughly chop. 
3.  Add sunflower or other seeds or nuts of your choice.  You may choose to chop these with the above.
4. Whisk or blend the nutritional yeast, white miso paste, the citrus juices vinegar and spices. Fold this liquid into the mixture and continue folding until well combined and the veggies begin to soak into the creamy and liquid.
5. Serve right away or chill in the fridge for 15-30 minutes before serving. This fresh salad is best served right away, since it slightly separates when left over night in the fridge.

Source:  Healthy Happy Life 100% Vegan