Feed Your Brain® Bread
Discover my “Feed Your Brain®” bread recipes: high in protein and fiber, featuring a wide variety of plant-based foods to nourish your gut microbiome.
If you are here, it is because you have read my book “Your Optimal Health” (Hardie Grant ed.). You know that bread can be a health ally if it is rich in fiber and protein, bringing together a vast diversity of plant kingdom foods (see p. 188). In my newsletter, you will find different variations of “Feed Your Brain®” bread (and a series of delicious toast ideas for your two brains). Here is one to get you started!
Feed Your Brain® Bread: Method
You will need:
A loaf pan: 12 × 25 cm
A convection oven
Ingredients: We will always use:
The widest possible variety of oilseeds (various seeds and nuts)
Water
A pinch of salt
A fat source: cold-pressed extra-virgin olive oil, coconut oil, etc.
Sometimes, depending on the version:
Legumes or grains soaked for 24–48 hours
Psyllium husk
Sourdough starter
Dried fruit (e.g., dates)
Various spices
Feed Your Brain® Bread: Gluten-free version with eggs and psyllium
Eat just one slice of this bread, and you will have already checked off over 20 plant-based foods. Add half an avocado, baby greens, sprouts, fresh herbs, chili flakes, and pepper to create a delicious avocado toast (topped with two soft-boiled eggs and a bit of cottage cheese). You could also opt for hazelnut butter, crushed dark chocolate, and fruit pieces, and you will nearly reach the goal of 30 plant-based foods per week (see p. 204).
Ingredients:
400 mL water
400 g mixed raw, organic seeds (e.g., 50g each of chia, golden flax, brown flax, poppy, sunflower, pumpkin, toasted black sesame, and toasted white sesame).
250 g mixed raw, organic nuts, crushed (e.g., 50g each of blanched almonds, pecans, walnuts, roasted hazelnuts, and cashews).
50 g organic quinoa (rinsed thoroughly and soaked for 24 hours).
5 large organic or Omega-3 enriched eggs.
50 g organic cold-pressed extra virgin olive oil.
5 tbsp blond psyllium husk.
2 tsp salt.
2 to 5 tsp spices (Choose a blend like Gingerbread, Mediterranean, Oriental, Chocolate, or Citrus & Ginger).
Instructions:
Optional Prep: Rinse seeds and nuts separately and soak for 24 hours in the fridge. You can also ferment the crushed nuts and seeds with sourdough starter for an extra 24–48 hours. Note: Do not rinse or soak chia or flax seeds as they will clump.
Make the Gel: Mix psyllium powder and hot water in a bowl; let sit for 5 minutes until a thick gel forms.
Mix Dry Ingredients: Coarsely chop the nuts and almonds. In a bowl, combine all dry ingredients with the olive oil (nuts, seeds, spices, dried fruit, and salt).
Combine: Add the psyllium gel; mix and knead well with your hands.
Rest: Let the mixture sit for 1 hour.
Preheat & Prep: Line a loaf pan with parchment paper and preheat the oven to 170°C.
Add Eggs: In a large bowl, lightly beat the eggs. Incorporate all other ingredients until the mixture is homogeneous.
Bake: Pour into the pan, press down firmly, and smooth the surface. Bake in the center of the oven for 1 hour.
Cool: Let the Feed Your Brain® bread cool completely before removing it from the mold.
Storage:
Keeps for 4 days in an airtight container in the fridge.
For longer storage, slice and freeze in an airtight container.
Enjoy fresh or toasted.
PS: I “batch prep” 5 to 6 loaves at a time to last a month. Share your creations in the comments!