My Stepmom decided to go gluten free about one year ago and she is even grain free about 90% of the time. She really had a hard time giving up bread for breakfast when she started on her grain free lifestyle. This nut bread recipe really helped her to fill the void left by bread and cereal.
The reason she became interested in removing wheat was because of a sudden pain attack in her knee joint which kept her from bending it for several days. She has had trouble with arthritis flare ups in the past that caused pain and swelling. This time the pain prevented her from taking her favorite morning walks in her neighborhood.
She called me asking for advice, I said she should try cutting out gluten and eventually all grains to lower her inflammation. I also suggested she take some Proteolytic enzymes like WOBENZYM between meals to help to clear scar tissue. Also Fermented COD Liver Oil which is anti-inflammatory and full of vitamin A and D. I also encouraged her to avoid vegetable oils like salad dressings and sprays.
Within a few days of going gluten free she was able to follow her normal walking route with her beloved Akita, Shilo. She was overjoyed at the fast recovery time and was sold on the gluten free life ever since. Another great thing about going gluten and mostly grain free, my Stepmom had more energy and was able to resolved her low blood sugar that usually hit between meals. She also dropped about 20 lbs and without being hungry or excessive exercise.
This following recipe is adapted from the epic bestseller Wheat Belly by heart surgeon Dr. William Davis which warns us about the health damaging effects of wheat. Her version of the bread recipe from Wheat Belly is great when you are feeling the need for some bread but do not want to eat gluten or grains.
Note: I am not a huge fan of heating nuts/seeds because of possible oxidation, but I think it is better than eating wheat when people are craving a substitute. She made this “bread” on my recent visit to her home in Nashville and it smelled up the whole house with inviting fall scents.
My Stepmom’s Wheat Belly” bread
2 cups almond flour
2 tbsp ground flax seed (optional)
1/3 cup chopped raw walnuts
1/3 cup raw pumpkin seeds
1/3 cup raw sunflower seeds
1 tbsp cinnamon
2 tsp baking powder
1/2 tsp Sea Salt
1 cup unsweetened applesauce
1/4 cup coconut oil melted
1/2 cup coconut milk
Preheat the pan to 325 degrees.
Coat an 8×8 glass pan with coconut oil.
Combine the dry ingredients and mix.
Combine the wet ingredients and mix .
Combine the two mixtures well and pour into the pan.
Cook for 45 minutes or until a toothpick come out clean after sticking it in the middle.
This is a great option for on the go. Bake it on the weekend then pack it to go for breakfast. It is great paired with some coconut butter and a boiled egg.
Want to Learn How to Cook Grain Free?
Keep in mind that going grain free also helps with a lot of other problems such as skin rashes like acne and eczema. It also may help with just about any autoimmune condition like MS or rheumatoid arthritis in addition to Crohn’s, celiac’s and ulcerative colitis. It helped Dr. Jill tremendously with her sinus /allergy problems as well as her son’s food sensitivities.
There are over 150 printable recipes and 80 video tutorials included in the 12 week course.
Remember, if you purchase this class, you will have lifetime access to all the materials provided. Plus, you don’t have to drive yourself to class! You can just enjoying learning about cooking and baking grain-free from the comfort of your own home. All you need is your computer, and you are ready to go. Sign up now!
Or look for the WheatBelly cookbook for some great grain-free recipes: