Nurture Bread

Created by Kathy Hird Kostner, this wonderful bread is nutritious and delicious with a hot cuppa tea, and is guaranteed to fill your home with a heavenly, aromatic fragrance while baking!

This makes a very dense and heavy loaf similar to any nut bread. Recipe is yeast-free, gluten free, and sugar free.

Any combination of nut flours or grain flours can be used. Rather than buying already ground flour, I use the Vitamix dry grinder to make my own flours.

Amaranth flour (gluten-free, high protein flour, this is a seed-not a grain)

Almond flour (provides a heavenly fragrance, sweetness, flavor, fiber, nutrition and essential oil)

Whole Psyllum husks (pure fiber, this is nature's broom which promotes good intestinal health, but don't use with GI inflammation)

Ingredients

3 eggs +1 egg white

Olive oil

Vanilla

Powdered Stevia sweetener or Honey (honey adds to the glycemic load)

Aluminum-free baking powder

Salt or Salt substitude

1-2 cups filtered water for enough consistency to pack into the baking dish.

Mixing Ingredients

1. To determine the quantity of the dry flour ingredients, use the baking container as a measuring device. The dish used is 8 x 5 x 3 inches, similar to a meat loaf dish. Fill 1/4 of the container with Almond Flour.

2. Fill the remaining 3/4 of the container with finely ground amaranth flour to the top of the baking dish.

3. Personal preference: Add in a couple of heaping tablespoons of Psyllum husks for added fiber.

4. Pour the dry mix into a large bowl.

Add a teaspoon of salt

Add a heaping tablespoon of non-aluminum baking powder.

Add 1-2 tablespoons of Stevia sweetener, (This is a personal preference or add 1/4-1/2 cup of honey )

Then, make a pit in the center to add the wet ingredients.

Grease the baking dish
.

5. Use a 2 cup measuring container for the liquids. Add the 4 eggs (yolks are personal preference-use a bit more olive oil instead). The whites provide the binding ingredient to hold the flours together, otherwise the loaf would completely crumble.

6. Pour in 1/4-1/2 cup of olive oil
depending upon preference.
7. Add 1- 2 tablespoons of vanilla.

8. Add 1 cup of water, stir all together to blend egg yolks.
9. Pour into the flour.

10. Stir together until all the flour is wet and mixed. Add water as needed to make the mixture into a malleable loaf (not able to pour but scoop).

11. Pack the mixture into the greased baking dish with a spoon, then using the flat palm of the hand to pack it tight. This makes the loaf very dense, but able to be cut into slices without crumbling.

12. I use a convection oven to bake on 2 bread cycles of 25 min each. I turn the loaf around mid way.

A conventional oven would require 350 to 375 degrees for an hour adding an additional fifteen minutes or so. It depends upon the oven and the amount of water used. I cut the first slice off to see if the inside is cooked. If not, back into the oven it goes.

This loaf needs to be kept refrigerated. It is NOT low calorie, and is NOT low carb, but is high in protein, fiber, and rich in nutrients.