Dr. Elizabeth Tully
Image Massive Health
5Jun

Flax-Chia Seed Crackers

Posted by: E Tully Categories: Dairy Free Gluten Free Purification Friendly Recipes Soy Free
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This easy to make recipe is Gluten, Dairy, Soy and Grain Free. It also is Purification friendly if you are following the Standard Process 21 day Purification Program, which I recommend for my patients. I also follow it myself at least once a year.

Flax-Chia Seed Crackers

1 Cup Flax Seeds
3 Tablespoons Chia Seeds
1 Cup Water
3 Tablespoons Sunflower Seeds
3 Tablespoons Pumpkin Seeds
1 teaspoon Celtic Sea Salt

Preheat Oven to 200. Line a 9 x 13 baking Sheet with parchment Paper.

In a large bowl, soak flax and chia seeds in water for 15-20 minutes.After soaking, the mixture becomes slightly gelatinous. Add Pumpkin and Sunflower seeds and mix well.

 

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Turn the mixture on to the parchment paper and use the back of a spoon or spatula to flatten it down and smooth it out evenly across the baking sheet. This will take several minutes.

Place the tray on the bottom rack of the oven for 90 minutes. After 90 minutes remove the tray and turn the mixture. If it has sufficiently ‘dried’, it will peel off the parchment paper easily and you should be able to flip it over in one piece.

If you want your crackers to come out in even pieces, score the ‘cracker dough’ now with a sharp knife.

Place the tray back in the oven for another 90 minutes.  Turn the  heat off and let it cool inside the oven. Once cooled, remove from the oven and break in pieces.

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Store in an airtight container.

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21Mar

Gluten Free Almond Flour Bread

Posted by: E Tully Categories: Coconut Oil Gluten Free Nutrition Recipes
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Gluten Free Almond Flour Bread

Gluten Free Almond Flour Bread

I found the following Gluten Free Recipe on YouTube and have made it a few times. It is tasty and has a Corn Bread type consistency and mouth feel. It’s really delicious toasted with butter or nut butter. I don’t recommend it for meat sandwiches because of its crumbly nature, but it does hold up to things like avocado, tomato and melted cheese.

This bread is high in protein, coming in at a whopping 92 grams for the loaf. Per my approximation (Sorry, I didn’t get out the ruler) there are 20 slices the size of the one pictured, so that makes it 4.6 grams of protein per piece.

My intent in making this bread, is to find a recipe that replaces the overly refined flours used in most gluten free products. Those gluten free flour mixes use thing like refined rice flour, sorghum flour, tapioca starch and potato starch to mimic the taste and consistency of wheat bread.

High Protein Almond Flour Bread

2 Cups Almond Flour

1/4 Cup Golden Flax Meal

2 Tablespoons Coconut Flour

5 Eggs

1/4 Teaspoon Sea Salt

1/2 Tablespoon Baking Soda

1 Tablespoon Raw Honey

1 Tablespoon Coconut oil plus oil for greasing the pan

1 Tablespoon Apple Cider Vinegar

Almond bread out of the oven

Almond bread out of the oven

Place Almond Flour, Flax Meal, Coconut Flour together and mix. Melt coconut oil and soften raw honey. Add eggs to the flour mixture and mix.  Add coconut oil, honey and vinegar.

The mixture will come out like a sticky quick bread dough. Turn into a greased bread pan.

Bake at 350° for 35-45 minutes.

Tips: I melt the honey in a glass custard dish which I place in the oven as it is pre-heating. In my oven it takes 3 minutes. After I scrape the honey out, I place the room temperature coconut oil in and leave it on the counter. Since the glass is still hot, the coconut oil melts. This saves taking out saucepans to make a water bath or using a double boiler.

I have mixed this by hand and used a mixer, thinking the mixer might more evenly distribute the baking soda and vinegar and give it a better rise. No difference and more utensils to wash.

This bread is high in protein, but not much higher in calories than traditional wheat bread. Because of the extra protein, I found it satisfying, filling and it kept me from being hungry for much longer than traditional bread or pre-packaged gluten free breads.

Again, using my approximation which counts 20 slices out of this loaf, the calories count is 110.

In comparison:

White bread is 79 calories per slice with only 2.7 grams of protein.                     Whole Wheat bread is 69 calories with only 3.6 grams of protein.                       Corn bread is 94 calories per serving with 1.9 grams of protein.

 

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