The New No Grain Seedy Silk STUFT Bread

I know I really should be writing a race recap, but recipes are easier to write. Recap posts take me forever because I don’t want to leave anything out. This last marathon in particular I have quite a bit to say and thoughts to share. I was on the course a LONG time. Ha ha.

After tossing and turning all night worrying about how this morning was going to go, it went surprisingly well.

My booty was on the treadmill by 5:30 am for 8 easy miles at 1.5 incline.

My legs were tired, but other than that all was good.

I was done, showered and ready to tackle the morning with the boys by 7:00 am. That RARELY happens although I always want it to. It might if I ever really get my act together. Ha.

I thought I was going to have to deal with at least a couple issues with my man hiding or resisting the first day of preschool today, but everything went relatively well.

I talked the boys into helping me make turkey and cheese sandwiches for lunch and having a chocolate salad “milkshake” with their breakfast. I was feeling pretty good.

Randomly they were all about doing their hair this morning. Combing it over and asking me how it looked a bazillion times. Pretty funny stuff. They did a good job though don’t you think?

It’s teddy bear week and by the time we were walking to the car we were all smiles.

They were a little resistant to let me leave when we actually got to school, but so far so good. No phone calls yet.

Moving on….

I survived a week in Kauai without my beloved Silk almondmilk. I thought I might have to cave and buy some, but I didn’t.

You better believe it was one of the first things I stocked up on though once we got back home.

I had a coupon for two half gallons at Target. I tend to always go with the unsweetened vanilla almondmilk, but I was noticing that they really have so many other options. I think I’m going to branch out a bit more and try some of the new coconut and soy milks they have next time.

Let’s talk bread.

I used to make No Grain STUFT Seedy Bread every week. In fact, the original recipe was posted the first day of preschool last year. How’s that for good timing? At least I have the boys in different outfits this year. Ha.

I hadn’t made seedy bread in forever, but felt like trying a new version the other day. I forgot how delicious not only homemade bread is, but this bread in particular.

I eliminated some of the sunflower seeds, but left enough in there for the crunch and flavor, used more coconut flour and added Silk almondmilk.

The result was darn fabulous.

So, here you go.

This bread is gluten free, dairy free, egg free and grain free.

No Grain Seedy Silk STUFT Bread

makes one loaf

Ingredients:

1/2 cup sunflower seeds (roasted and salted work the best)

1/2 cup cashew or almond flour

1 cup coconut flour

2 tablespoons chia seeds

1/4 cup psyllium husk powder

1 teaspoon Himalayan ground sea salt

1 tablespoon maple syrup or one packet of stevia in the raw

1-3 teaspoons melted coconut oil

3 tablespoons unsweetened applesauce

1/4 cup Silk unsweetened almondmilk (or other nondairy milk)

2 1/2 cups water

Directions:

Mix all dry ingredients together on medium size bowl. Then add wet ingredients, adding water last.

The dough is very thick. Make sure to mix well and use your hands a little.

Put dough in loaf pan greased with coconut oil or a pan lined with parchment paper.

Let sit on the counter for 1-2 hours.

Bake in oven at 350 convection for 20 minutes.

Remove from pan and turn upside down directly on rack (this is a little tricky). Bake for an additional 30-40 minutes on regular 350 (not convection). I like my bread a little soft in the middle, so I took it out right at 30 minutes, but you might want to leave it in a little longer.

Cool on wire rack.

Slice and enjoy.

Notes-

This bread freezes really well. I slice it up first and put pieces in Ziploc bags and then freeze.

You can add more coconut oil in place of the applesauce if you’d like and want a little more of a moist taste.

I like my bread undercooked just a bit so I can defrost it and toast it and it’s still soft in the middle. (Then again, I’m that girl who searches for the least cooked loaf of bread at the store.)

This bread is awesome.

I like it topped with guacamole or with coconut butter, NuttZo or SunButter and cinnamon.

Really though, you just can’t go wrong.

Have a good one!

Do you usually bake your own bread or buy it?

What’s your nondairy milk of choice? (almond, soy, coconut, etc.) Flavored and sweetened or plain and unsweetened? (I’m a vanilla flavored unsweetened gal.)

This conversation is sponsored by Silk. The opinions and text are all mine.