Phase 3

Phase 3: Gluten Free, Sugar Free Seedy Bread!

Today I want to share with you the highlight of my eating week, and it’s good timing too since it’s phase 3 for all of us following the fast metabolism diet. Since starting FMD I haven’t really missed having bread. Don’t get me wrong, I love the taste of freshly baked white bread with melted butter, but it’s not really something that I crave. In New Zealand there isn’t a great variety of organic gluten free bread and of the small range there is, the price is high and it’s pretty much not worth it because it is not strictly FMD compliant anyway (plus the loaves are rock solid).

During Celiac awareness week a couple of months ago the New Zealand Herald (newspaper) published a pull out magazine with a bunch of gluten free recipes which my mum spied and promptly started experimenting with. One of our now favourite weekly recipes is “seedy bread”. So here is the original recipe for those of you who aren’t following FMD.

Bread

A few people I know have made this version with success. It seems to be a fool proof recipe. Only 1 person had an issue both times she made it, it came out sticky in the middle but it wasn’t under cooked. In the end we blamed her oven.
If you are on fast metabolism diet then here is the compliant sugar free recipe for this delicious phase 3 bread:
Ingredients:

1 cup of sunflower seeds
½ cup of linseeds
2 Tbs black chia seeds
½ cup of slivered almonds (we use pumpkin seeds instead)
1 ¾ cup quinoa flakes
1/3 cup of psyllium husk
½ tsp salt flakes
1 ½ cups of water
¼ cup melted coconut oil
2 Tbs Birch xylitol (granulated form)
Note: Currently the organics shops we go to have been having supply issues with quinoa flakes so we came up with a variation that ended up being even better! Replace quinoa flakes with 1 cup of rice flakes and ¾ cup of uncooked whole quinoa (whatever colour it doesn’t matter)and up the water to 2 cups as the rice flakes are more absorbent.
Method:
1. Mix all dry ingredients together ensuring that they really are mixed well
2. Add water
3. Mix toughly
4. Press into a loaf tin lined with baking paper

 Making
5. Leave in the fridge overnight
6. Pop it in the oven on 150 degree Celsius for 30 -50 minutes (or until cooked)
7. Let the loaf stand until cool before cutting.

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We cut our loaf into about 14 pieces and freeze them in snap lock backs (2 pieces per bag). I love having this with chicken bacon and eggs for phase 3 breakfasts.

Phase 3 Breakfast

Or even 1 piece as a snack with some almond butter, mmm. This bread is at its best when toasted. I find I have to put it down twice as it takes a while to toast up and then it comes out sizzling and crakling!

Bread States
I hope you love this recipe as much as we do, not a single person I have offered it to didn’t like it!

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A quick update: Coming Soon to BCB

So I thought I would post a quick update, I have been very absent from my blog which is not very accountable of me. After reaching my goal weight in July I started studying again part time and working full time which was very stressful. I unfortunately feel back into my old habit of comforting myself with chocolate… Lots and lots of it and jumped all the way back up to my starting weight :(. I put on what I lost in 3 months in 6 weeks. I have managed to reign myself in over the last couple of weeks and am sliding back down the scale, once again abiding by the fast metabolism rules. I have found a few more yummy recipes which I will be posting soon including:

Phase 3 Gluten free bread

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Phase 3 Bacon and Egg Breakfast

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Phase 2 Chocolate bites

Anytime hot chocolate

Phase 2 Smoked Salmon Snack

And more! Watch this space. I finish my exams in 4 weeks then I promise I will be back on here.

In the mean time keep living healthy!