Changing your lifestyle because your body is not coping anymore with the foods you have come to know, is one of the hardest thing to comprehend, understand and live with. I have tried over the years to share high fat and rich foods (pastries) but in the same breath, share foods that help people to understand that an allergy doesn't define you, and that you can learn to live with it. I know (from experience) that this is not easy, and trust me i am coping with my own struggles in the food department which has left me feeling unconfident to order what I want when I leave my home and moody at times because I am angry with my body. But each day is different for me and today was a good day.
I had a very busy week which made me happy and gave me that feeling of fulfilment but it also meant that my body needed a lot of rest and ultimately a time-out. So this morning I slept in and when I woke up I felt refreshed and a lot more energised and ready to bake something we can all enjoy.
This farm style bread is made from oat flour and a few other basic ingredients, and I love this recipe because it doesn't mean you have to go to the ends of the earth to find ingredients. At the very most you have to buy oat flour, but you can also grind your oats down in a food processor which will take about 5 minutes. I am trying to be more positive about a health change and by simply giving up because I don't have an ingredient is not something I want to surrender to. What I'm saying is, is that your allergies can be managed and controlled if you make the effort to not let it always get to you. Sometimes it will, but hopefully not always. I hope you like this recipe friends!
Recipe: Oat bread
Type: GF, DF and refined sugar free
Makes: 1 loaf
2 1/2 cups oat flour
1/3 cup organic honey
3/4 cup rice milk (lactose free milk of any kind)
1 tsp. cinnamon powder
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 tsp. salt
3/4 tsp. baking soda
1/2 tsp. baking powder
Sieve your dry ingredients together and set aside.
Then whisk together the egg, honey and rice milk.
Add the wet ingredients to the dry and whisk well.
Pour into a greased loaf tin lined with parchment paper and bake for 30 minutes at 175 degrees Celsius. It will be ready when a knife comes out clean and the top is golden brown.