Upcoming Events
  1. NATURE’S TREASURES 12 Days of Giving Sale

    December 13 - December 24
  2. LIVE MUSIC BY LOVITATIONS

    December 16 @ 6:30 pm
  3. SAN MARCOS METAPHYSICAL AND HOLISTIC FAIR

    December 30 @ 11:00 am - 5:00 pm
  4. ONE LOVE WHOLISTIC FESTIVAL

    January 13, 2019 @ 11:00 am - 6:00 pm
  5. QUANTUM REIKI MASTER INTENSIVE

    January 25, 2019 @ 7:00 pm - January 27, 2019 @ 6:00 pm
  6. SAN MARCOS METAPHYSICAL AND HOLISTIC FAIR

    January 27, 2019 @ 11:00 am - 5:00 pm
  7. ONE LOVE WHOLISTIC FESTIVAL

    February 10, 2019 @ 11:00 am - 6:00 pm
  8. NATURE’S TREASURES: Nature Expo

    April 27, 2019
  9. NATURE’S TREASURES: International Agate Expo

    June 6, 2019 - June 9, 2019

BREAD-FREE BREAD RECIPE – Garlic Onion Bread

0

by Nerissa Oden

2014-09-14_16-45-05I’ve been cooking around my food sensitivities and my husband’s for years, and got a cookbook contract last March.
Why me – a first time author?
Because I’ve created a variety of bread that I call bread-free breads. These breads are grain-free, gluten-free, yeast-free, and sugar-free, because they’re made mainly from vegetables and seeds.
Try this easy recipe for Garlic Onion Bread:

DRY INGREDIENTS
2 cups raw, shell-free sunflower seeds
2 cups golden flaxseed meal
2 tablespoons fresh or dried dill
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon sea salt

WET INGREDIENTS
2 cups chopped yellow onion
10 garlic cloves
1 cup liquid egg whites
2 tablespoons vinegar

  • Preheat the oven to 350°F.
  • Cover a 12×17-inch baking sheet (jelly roll pan) with Pan Lining Paper, foil side down.
  • Press the paper into the form of the baking sheet.
  • Grind sunflower seeds into processor, personal blender, or coffee/spice grinder.
  • In a large bowl, mix together dry ingredients.
  • Blend wet ingredients thoroughly in blender.
  • Transfer the wet ingredients to the bowl of dry ingredients. Mix quickly and well.
  • With a spatula, scrape the batter on to the prepared baking sheet, push the mixture to the edges, and then level the thickness.
  • Bake for 30 minutes, or until center is dry to the touch.
  • Place upside down on pan and paper. Let cool.
  • After cooling, cut into desired pieces, or use as pizza crust. Store in a sealed container in the refrigerator.
  • The new cookbook will be released November 1. My hope is that in the near future, you’ll be making your own breads from whole vegetables and seeds – and so will locally owned restaurants. (And for dessert lovers, most of the desserts in the cookbook are also sugar-free and nut-free.)
    Preorder your copy of Bread-Free Bread on Amazon by typing in this address: http://www.BreadFreeBread.com
    Nerissa Oden is a citizen advocate for learning about your personal food sensitivities, including food intolerances.
    Interviews, testimonials, FAQS, and test options are discussed on her website, http://www.FoodPowers.com

    2014-09-14_16-36-10

    Share.

    About Author

    Austin All Natural

    Comments are closed.