Gluten-Free Vegan Loaf of Bread

Vegan Mofo Recipe #8

This magic loaf of bread is so good.  I have made it numerous times and it usually doesn't last very long.  It's perfect for breakfast with a little bit of jam or with some avocado and sliced radishes.  My sister in law, KK is gluten intolerant and this amazing loaf of bread is perfect for her.  When she tried it she was super excited.  Honestly, it's that good.  This recipe is copied pretty much verbatim from mynewroots.org.  There is not\ need to change it because it's pretty perfect.  You can always change out the hazelnuts with pecans or almonds.  I have also add some cranraisins before as well.  You can play with this recipes add a few things here and there but do not omit the psyllium husks.  They keep the loaf together.  Hope you enjoy this as much as my family does.  

"Life-Changing Loaf of Bread"

1 cup sunflower seeds, you can also do have pumpkin seeds

1/2 cup flax seeds

1/2 cup hazelnuts, almonds or pecans

1 1/2 cup old fashioned rolled oats

2 tbsp chia seeds

4 tbsp psyllium seed husks

1 tsp sea salt

1 tbsp maple syrup

2 tbsp melted coconut oil

1 1/2 cups water

Directions:

1. In a loaf pan combine all dry ingredients.  In a mixing bowl combine all remaining ingredients and combine to loaf pan.  Make sure to stir evenly and smooth the top of the mixture with a spatula. Set mixture aside for at least two hours to let the water soak up the ingredients.

2. Preheat oven to 350 degrees Fahrenheit.  Placed loaf in oven and cook for 20 minutes.  Then removed from oven and using a small spatula removed loaf from pan.  Place on a cook sheet and back in the oven for another 20-25 minutes.  Loaf is done when is sounds hollow inside.

3. You can store the loaf in the refrigerator.  It toasts beautiful.  If you can keep your hands off it for long enough the loaf keep sliced pieces in the freezer.

See mynewroots.org

5 Layer Breakfast Stack

I love breakfast.  It is one of my favorite meals to eat out.  However, often I eat out for breakfast, and I am pretty useless the rest of the day.  I do not eat eggs often but when I do they have to be runny.  It's the best way to enjoy them!  This breakfast stack is hearty but healthy.  It'll leave you very full but able to enjoy your day.  I love all the middle eastern spices and the tomatoes mixture is delicious.  

Black eye peas:

Black eye peas are high in protein.  They are great way to start the day because they will keep you full.  The are also high in fiber.  Although, they do not contain many vitamins they are rich in folate.  Folate promotes cellular growth and enhances the body's metabolism. 

5 Layer Breakfast Stack
 Serves 2

Spicy Tomato Sauce
1 Tbsp coconut oil
1/2 white onion
2 small peppers, or 1 large one, diced into small pieces
1 garlic clove
2 large tomatoes, I used heirloom

1 Tbsp on Harrissa, this give alot of spice, if you can find any, add extra jalapeno, cumin and coriander

1/2 tsp coriander powder

1/2 tsp cumin powder

1 Tbsp cilantro chopped

Salt and pepper to taste

1 cup black eyed peas, or other pea of choice

1/8 tsp Chilli powder, or more if you like it spicy

Salt and Pepper to taste

1/2 avocado

4 eggs, cage-free and humane 

Directions:

1. We cooked the black eyed peas with 3 cups of water in pressure cooker for 12 minutes.  Alternatively, you can cook them on the stove top for 35-40 minutes till soft.  Add salt, pepper, and chilli powder.

2.  For the spicy tomato sauce, heat the coconut oil in a sauce pan. Cut the onion in large pieces and cook until soft for 8-10 minutes.  Add peppers and cook for another 5 minutes.  Add garlic and cook for 1 minutes.  Dice 1 and 1/2 tomatoes and stir into mixtures.  Stir in harrissa. coriander, and cumin powder.  Simmer for 15 minutes.  

3. Cook eggs sunside up or you can poach them.  

4. Now to assemble stack.  With the remaining 1/2 tomato, cut into 4 large round pieces.  The tomato will be the bottom layer.  Next layer will be the black eyed peas, then lay the eggs on top of the peas.  Top the egg with the tomato sauce, followed by sliced avocado.  Garnish with chopped cilantro.