We can't get enough F U E L E D F R I D A Y recipes from our own Michelle Battista.
Michelle is a dedicated 'foodie', Creative Contributor to rabbit, Creator of Small Suppers, Owner of Stockpot Collective, 1/2 Owner of Ned Ludd & Elder Hall in Portland, Oregon.
Friday 9/3:
'I have a little person in my life who is celiac. Mostly we get by just fine. Lots of quinoa pasta, brown rice bowls and gluten free pancakes and waffles. But when it comes to bread there’s no delicious option out there. We’ve tried them all. No fluffy white bread in this house. So I made it my mission to find a delicious and nutritious GF bread recipe.
One that's packed with protein that we can toast in the morning, load it up with butter and homemade jam and send the kids out the door for school. Then I found the Josey Baker cookbook and with it his amazing Adventure Bread. It’s just the kind of bread that I like. It’s packed with nuts and seeds and full of energy to get you through a workout or a long morning.
There’s a few ‘harder to find’ ingredients on the list but any natural grocer or Whole Foods should have them and if you can’t find them locally you can order them on Amazon. And feel free to add goodies to this bread as you like. We add dried fruit and nuts and sometimes even chocolate chips! It’s also super simple to make and requires no yeast or gluten, just a bit of time!'
Adventure Bread //
GF/V
One eight-inch (20cm) loaf
From Josey Baker Bread by Josey Baker (Reprinted with permission from Chronicle Books)
The recipe reprinted here is in Josey’s words. Since his recipes are meant to demystify breadmaking, you’ll find his enthusiasm shines through. It’s a gluten-free loaf, and as Josey says in his introduction to it, “I had been mostly turned off by gluten-free breads, since it seemed like they were all trying to imitate wheat breads, and failing miserably. But this bread stands on its own…” And he’s right; it’s great.
To make it, you’ll need to find a loaf pan that is a bit smaller than the usual size. But any similar-sized vessel, such as shallow ovenproof baking or gratin dish, should work just fine. The almonds should be coarsely chopped, to give the bread some additional texture. But you can swap out any sort of nuts. And if making the bread for people who are gluten intolerant, make sure to use oats that are certified gluten-free.
The psyllium seed husks provides a binder for the bread, in place of the gluten found in traditional flour. You can find them at natural food stores and online.
One 9 or 8-inch by 4-inch loaf pan (20cm by 10cm), oiled
Dry ingredients
2 1/4 cups (235g) GF rolled oats
1 cup (160g) sunflower seeds (hulled)
1/2 cup (65g) pumpkin seeds (hulled)
3/4 cup (90g) almonds, toasted and coarsely chopped
3/4 cup (120g) flax seeds
1/3 cup (25g) psyllium seed husks (see note)
3 tablespoons (25g) chia seeds
2 teaspoons (12g) fine sea salt
1 cup (160g) sunflower seeds (hulled)
1/2 cup (65g) pumpkin seeds (hulled)
3/4 cup (90g) almonds, toasted and coarsely chopped
3/4 cup (120g) flax seeds
1/3 cup (25g) psyllium seed husks (see note)
3 tablespoons (25g) chia seeds
2 teaspoons (12g) fine sea salt
*note i added about 1/2 cup of chopped dried figs to my loaf and sliced some for the top.
The wet stuff
- 2 tablespoons (40g) maple syrup
- 1/4 cup (55g) olive oil
- 2 1/2 cups (600g) water
1. Gather your foodstuffs. Toast the seeds. Preheat your oven to 350ºF (180ºC.) Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking.
(David: The seeds may take less time to toast, so keep an eye on them.)
2. Measure ingredients. Dump this stuff (all the dry ingredients) into big bowl. Then pour in the wet stuff.
3. Mix it all up. Oil your loaf pan, and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job; this is all of the handling you’re doing to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick it in the fridge and leave it alone for at least a few hours, up to a whole day.
4. Bake it. Put a rack in the middle of the oven and preheat to 400ºF (200ºC.) Remove the bread from the refrigerator and let it come to room temperature. Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan. Let cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.
6. Toast and eat. This bread is definitely best sliced nice and thin (around 1/2-inch, 12mm) and then toasted up and spread with whatever your heart desires. And don’t worry if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.
XOXO
Michelle (@smallsuppers)
