Today we have a treat for you!
I’m sure you’re familiar with Dave’s Killer Bread?!
Well, our friend Mayi created this recipe and it knocks Dave’s bread out of the park! Not only that but this bread is gluten-free and full of fiber, minerals and protein. And it holds together very well!
Mayi just released her Life is Messy Kitchen…Cook Book Extraordinaire (it’s similar to a cookbook but again knocks most I’ve seen out of the park).
Now, not all the recipes in Mayi’s book are plant-based, and normally I wouldn’t buy a cookbook unless they were, but the majority of these recipe are vegan and gluten-free with A LOT of raw. I don’t buy a lot of cookbooks these days because I create a lot of recipes and I like my recipes super clean (no weird-o or unhealthy ingredients for us) and not too complicated… AND MAYI IS THE SAME WAY!
I stumbled upon Mayi and her blog: Heart Made Blog about six months ago and instantly fell in love with her (sorry Peter!). Mayi is an artist but also an Entrepreneur who gives advice and supports women business owners via her online courses. You gotta check out some of her Friday Videos… they also leave me feeling inspired:)
And she shares my love for Anthropologie!
But I had no idea she cooked, or was so into it (but most really healthy & successful people do, so no surprise there).
Now, Life is Messy Kitchen
- Beautiful and fun come to mind.
- Combines Mayi’s art with gorgeous food photography.
- Has illustrations of charters you will recognize…Vanilla Ice anyone? :)
- Contains: Juice, smoothie, bread, waffle, muffin, burger, sauce, salad, tonic, brownie recipe and more.
You can get it now, via digital, pre-order the book out in March or get the bundle which includes both <-Recommended!
*Comes with a coloring book for
kids for me.
Gluten Free Bread Recipe
Mayi has been nice enough to let me share her German bread recipe with you…Which I tweaked a tiny bit:)
- ½ cup flax seed meal (original recipe called for the whole seeds but we only had meal)
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ⅔ cup buckwheat groats (original recipe calls for whole almonds or hazelnuts)
- 4 Tbsp. pysllium seeds husk (we found this in the bulk section of our natural food store)
- 2 Tbsp. chia seeds
- 1½ cups gluten free oats
- 1½ tsp. salt
- 3 Tbsp. coconut nectar (original recipe calls for maple syrup)
- 1 Tbsp. coconut oil (original recipe calls for 3 Tbsp.)
- 2 Tbsp. Pumpkin Puree (not included in original recipe)
- ½ Tbsp. Pumpkin pie spice (not included in original recipe)
- 1½ cups of water
- Line loaf pan with parchment paper.
- In a large bowl mix together flax, sunflower seeds, pumpkin seeds, buckwheat, pysllium, chia seeds, oats, salt and pumpkin spice. Stir well.
- In a small bowl add remaining ingredients. Stir well.
- Add the wet ingredients to the large bowl. Mix well and then use your hands so the dough gets thick.
- Add mixture to baking sheet and allow to sit on counter for at least 2 hour or overnight.
- Preheat oven to 350F.
- Bake for 20 minutes, then remove very carefully using the parchment paper and place on the counter, with another piece of parchment paper, gently using your hand flip the loaf over (on to parchment paper) and bake on a baking sheet for 30 more minutes.
- Allow to cool completely before cutting... I waited 15 minutes:)
- Serve with soup, salad or eat with almond butter and jam!
Now I gave you this bread recipe, but if you want her Nutella recipe you are going to have to get the book!
Leave me a comment and let me know if you’re going to try this recipe!