February 22, 2013

Bread is an 'old world' comfort food of little to no nutritional value - nowadays! The germ has been corrupted to an extent there now remains very little value for the human body. A lot of folk, and I mean many many people, can no longer tolerate wheat products and it's the gluten component which is the issue. Gluten is the sticky substance inside the wheat kernel. I grew up with a saying, 'Its all grist to the mill' - the outer skin of the wheat kernel which sticks to the millstone by virtue of the presence of gluten. It's has become an intolerable substance which the gut rejects. My gut rejected it and ultimately led me to this space today. 'Anything which sticks'!!

I make my own seed 'bread' - not bread as you know it, more like a snack bread - with sunflower seed and hemp seed - NO GLUTEN and more healthier for the body than can be imagined. Fibre, protein and healthy oils!! Toasti, my beloved canine companion, loves his snack bread and so do I.

Whilst 'bread' is a great comfort food, so too are nuts. Not all nuts, but some, for me conjure up a magic which cannot be described. I love Pecan. Wholesome, fibre, oils and something which I cannot describe.

Need comfort? Make simple things which gratify the soul!!! Just turn your focus to the 'making of the bread' and 'the gathering of the nuts'. Both experiences are very health supporting for you.

Here is just one of my seed bread recipes for you to try at home.


2 Cups of Organic Sunflower Seeds

1 Red Onion Diced

1 Diced Tomato or 4 Sundried Tomato Halves sliced

½ Red Bell Pepper Diced

½ Cup Water

1 Cup of Flaxseed Meal (ground Flaxmeal seeds)

Blend all ingredients in the order listed but add the Flax Meal after blending the rest of the ingredients. Pulse blender a few times to mix the meal into the mix. Add just enough water to create a firm 'cement mix'.

Take 1/3 of the mixture and roll onto teflex paper getting a cracker thickness of a few millimetres. Score with the back of a knife into small cracker size shapes.

Dehydrate in a dehydrator for 8-12 hours turning after 3hrs and separating the snacks. You will know when they are done when they are firm and crispy. If you do not have a dehydrator, put the oven on the lowest heat and put them in the oven with the door open.

Makes enough for two to three trays perhaps up to 36 Snackers depending on how wide your score them.

Written by Scott Mathias CHHC. AADP Digestive Health and Raw Food Specialist and Teacher. View our website where I have found natural means to heal you of a chronic digestive disorders. I founded iLifeFoods.com, a 100% pure Australian Superfood Company, and we support you ongoing health by teaching you to prepare and serve the most amazing RAW food. Do join us in knowing more. http://www.scottmathiasraw.com/

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