Well, I have no other reason to fall in love with this bread than it’s delicious (not everyone loves it – probably because it’s not like a real bread per se).
But when I realized how easy it is to make and how most of the items can be easily stored in food storage, I was sold. SOLD survivors!
I’ll post the recipe picture below as well as type out the recipe so you can copy and paste it if you want.
I separated the dry from the wet and placed the beautiful dry ingredients into a separate bowl, like the directions demanded.
The coconut oil and honey needed to be loose enough I could get all of the items out of the baggy – this was messy for me until I figured out that the water needed to be hot, not luke warm. Ugh. I wasn’t thinking straight today.
I mixed and then pressed the mixture into a well-greased bread pan with a spoon. The recipe states use your fingers, I gave it the finger with that one. I do NOT like to touch stuff like this. I can actually cook an entire meal with five courses and never actually get food on my hands. It’s weird, but there it is.
These are after the first 20 minutes. Smelling good and they popped right out. I just used a pan spray to grease my pans. They worked awesome.
All in all this turned out great. On the slice I ate, I used very little honey to sweeten it. I was very excited that this worked out so well. I LOVED IT!
So here’s the recipe.
1/2 C sunflower seeds
1/2 C flax seeds
1/2 C unsalted crushed almonds
2 T chia seeds
4 T psyllium
2 1/2 C rolled oats
1/2 C chopped apricots (we also used prunes yum!)
1 t. sea salt
2 T pure maple syrup
3 T melted coconut oil
1 1/2 C warm water
This recipe clicked with my survival side. A person might not have some of those things in their food storage, but I had no idea you could put that small amount of items into a pan and bake it and get something so edible. I’m going to experiment with more items and see what I can do with items from my food storage.
Life Changing Bread appears in my series – Worth of Souls.
Try this recipe and then let me know if you like it. If you know where the recipe originated, please, PLEASE let me know so I can credit them.