Hippie Chick Bread

Bread Free Bread – Yes!

hippie chick bread

 Nerissa Oden has written an unusual book called Bread-Free Bread. At first I didn’t know what to make of it. Many of the breads don’t even look like what we think of when we hear “bread”. They don’t look like sandwich bread or artisan loaves, but they do remind me of some European flat breads. One look at the ingredients and you know this is a different take and for those who require or desire a diet free of flours or grains, and Nerissa has come up with a book packed with ideas such as this wholesome bread and we are also featuring her Black Bean TortillasA very satisfying approach for those still in search of a bread they can eat – and feel good while doing it.

Excerpted with permission of publisher. Bread-Free Bread: Amazingly Healthy Gluten-Free, Grain-Free Breads, Muffins, Cookies & More, by Nerissa Oden. Published by Countryman Press, 2014. 

This bread has a delightful mild flavor that appeals to practically everyone. The light, fresh sunflower flavor reminds one of summer. Hippie Chick Bread enhances many different traditional sandwich combinations, including chicken and egg salads, burgers, deli meats, and peanut butter.

Hippie Chick Bread
Makes: one 12x7-inch bread
  • 1 cup raw, shell-free sunflower seeds
  • 3 cups flaxseed meal
  • 1 teaspoon fresh or dried thyme
  • 1 teaspoon fresh or dried rosemary
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup chopped tomato
  • 1 cup chopped zucchini
  • 1 cup chopped carrot
  • 1½ cups cooked black beans, or 1 (15 ounce) can, drained and rinsed
  • ½ cup liquid egg whites
  • 2 tablespoons vinegar
  1. Preheat the oven to 350°F.
  2. Cover a 12 x 17-inch baking sheet with Pan Lining Paper, foil side down.
  3. Grind sunflower seeds into a fine meal.
  4. In a large bowl, mix together the dry ingredients.
  5. Blend wet ingredients thoroughly in blender.
  6. Transfer the wet mixture to the bowl of dry ingredients. Mix well and quickly.
  7. Scrape the batter onto the prepared baking sheet. Push the mixture to the edges, then level with a spatula. Bake for about 60 minutes or until dry to the touch.
  8. Invert bread onto a cooling rack. Remove the pan and paper. Let cool.
  9. After cooling, cut into desired pieces or use as a prebaked pizza crust. Store in a sealed container in the refrigerator.

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