An accomplished designer as well as a longtime wellness enthusiast, Norma Kamali is proof that when you prioritize your well-being, anything is possible. Eating healthy food is important to the Well+Good Council member, who’s sharing one of her favorite recipes: a nut and seed loaf that works for breakfast, lunch, and even dessert.
This bread is so easy to make and the nutritional value is undeniable. But most importantly, you’ll feel better after eating the bread, and it assists in a cleanse.
This healthy bread replacement will make a difference on how you feel—and you will love the difference. The recipe is and ingredients are simple; the health benefits are countless.
This healthy bread replacement will make a difference on how you feel—and you will love the difference.
You can use this as a lunch bread, breakfast toast, or dessert. There are so many tasty sandwich options. I love avocado on it, and I love to make a hard-boiled egg sandwich with olive oil, or smoked salmon and tomatoes. It also makes for a yummy treat when you add raisins, small chunks of ginger, or cranberries to the recipe to make it breakfast toast or dessert bread. Fresh fruit jams in the bread are so delicious, too!
I like to make a few at a time because the bread is eaten up quickly. I slice and freeze the bread, then toast it when ready to eat.
Norma Kamali’s Nut and Seed Bread
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts or almonds
1 1/2 cups rolled oats
2 Tbsp chia seeds
4 Tbsp psyllium seed husks (3 Tbsp if using psyllium husk powder)
1 tsp fine grain sea salt (add 1/2 tsp if using coarse salt)
1 Tbsp maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp melted coconut oil or ghee
1 1/2 cups water
1. Combine all dry ingredients in a flexible, silicone loaf pan, stirring well.
2. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix well until everything is completely soaked and dough becomes very thick. (If the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable.)
3. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, all day, or overnight. To ensure the dough is ready, it should retain its shape.
4. Preheat the oven to 350°F.
5. Bake at 250°F for 20 minutes. Remove from pan to flip over, then bake the upside-down dough for 30 more minutes.
You can slice it and freeze it and then toast when you want to eat it!
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