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.
In Into the End Rachel makes Anti-Chili while in the mountains for her kids, Joshua, and Tom.
Remember when she thinks she had poorly rationed the honey? It’s because this recipe calls for 3/4 cup of it and she doesn’t ration well. She left that to Andy.
This dish can be made with food storage items – meat from the freezer or previously canned, dried honey, and dried peppers and onions. Fresh is the best, always, but sometimes – like in Into the End – fresh isn’t always available.
This recipe took me and my husband 8 years to get right. It’s in its simplest form but has a very rich flavor. I’d suggest dipping tortillas, rolls, french bread, or another grain in it. I don’t butter them, but the husband does. Again, it’s all about preference.
The name Anti-Chili came about because when I first made it I was striving for a real chili taste – you know, the thick, beans and meat stuff that your spoon wouldn’t dare to lie down in? Yeah, that’s the stuff. But I added a can of diced tomatoes and there went the stiffness. So this is what came out of it.
Please let me know what you think!
1 pound ground beef/venison/elk
1/2 chopped large white onion (yellow works as well)
1/2 chopped large green pepper
1 large can diced tomatoes
1 large can tomato juice
4 cans drained dark red kidney beans
3/4 cup brown sugar
3/4 cup honey
1/4 salt (or more to taste)
1 packet of chili seasoning or taco seasoning works too.
In a large soup pot brown meat and rinse/drain. Add peppers and onions and chili packet. Cook until onions and peppers are opaque.
Add the rest of the ingredients, stir well. Bring to a boil. Turn the heat down and cover. Let simmer. Taste to make sure it’s sweet, spicy, and has enough flavor for what you’re looking for.
Simmer for 30 minutes, stirring frequently.
This is what it should look like.