Seeking Joyful Simplicity

Your best life after 40 - living with purpose and vibrant health. Empowering you with a holistic approach: nourishing foods, herbal remedies, and self-care to reduce overwhelm, manage your weight, and enjoy vibrant health in your 40's, 50's, and beyond.

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Soaked Grain Yogurt Herb Bread

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This is a great recipe using yogurt to help break down the phytic acid found in grains. Phytic acid is considered an "anti-nutrient" because it interferes with the absorption of the vitamins and minerals found in whole grains. Historically, breads were made with soaked grains, allowing the breakdown of these phytic acids and an increase in vitamin levels. Soaking also allows for a more tender baked product, more like a bread made with white flour. Which is why this whole grain yogurt herb bread is so soft and tender (and good for you!)

 

Yogurt herb bread is moist and delicious, and so easy to make! Double the recipe and freeze a loaf for later.

This is a great recipe using yogurt to help break down the phytic acid found in grains. Phytic acid is considered an “anti-nutrient” because it interferes with the absorption of the vitamins and minerals found in whole grains. Historically, breads were made with soaked grains, allowing the breakdown of these phytic acids and an increase in vitamin levels. Soaking also allows for a more tender baked product, more like a bread made with white flour. Which is why this whole grain yogurt herb bread is so soft and tender (and good for you!)

The lactobacilli found in the yogurt also help break down the complex starches, irritating tannins and difficult-to digest proteins that are present in most breads.

OK, so this bread is healthy, but it is also great tasting! It goes well with soups and salads, and we enjoy it warmed with butter and cream cheese on top. During baking, the herbs will fill the house with a pleasant aroma, making you happy to be at home.

The recipe comes from Sally Fallon’s Nourishing Traditions. Because it is so moist, for my last batch I divided it into two bread pans, so the centers come out done without overcooking the tops of the breads.

YOGURT HERB BREAD

Makes 1 9×4-inch pan or two half pans.

3 cups freshly ground spelt, kamut, or whole wheat flour
2 cups plain whole yogurt
1/2 cup filtered water
3 large eggs, lightly beaten
1 teaspoon salt
2 teaspoons baking soda
1/4 stick melted butter
1/3 cup maple syrup
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon basil
1/2 teaspoon tarragon

Mix flour with yogurt and water, cover and leave in a warm place for 12-24 hours. The bread will rise better if soaked for 24-hours.

Place flour mixture in food processor and process for several minutes. (I skip this step and mix by hand.)

Add the remaining ingredients and process until well blended. Pour into well-buttered and floured loaf pan. Bake at 350 degrees for at least 1 1/2 hours, or until toothpick comes out clean. When I divided my mix between two pans this last batch, mine were done in less than an hour.

Excellent paired with homemade carrot ginger soup.

Yogurt Herb Bread with Seasonal Soup

 

Want to give it a try?
Let me know how you enjoy it, and any ideas for recipes to pair it with.

In health and happiness,
~ Michelle

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Simple Granola With Coconut Oil

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This easy coconut oil granola recipe is delicious and good for you. Protein and fiber-rich nuts and oats combined with healthy coconut oils will keep you healthy and satisfied. Once you learn how to make your own granola, you will be reluctant to go back to store bought cereals again.

 

This easy coconut oil granola recipe is delicious and good for you. I have always enjoyed granola, and knew that somehow it was supposed to be "good for me", but I never really understood all the reasons why, or how to make granola. Protein and fiber-rich nuts and oats combined with healthy coconut oils will keep you healthy and satisfied. Once you make your own granola, you will be reluctant to go back to store bought cereals again.

This post contains affiliate links. If you purchase by clicking on these links, I receive a small compensation, at no additional cost to you. I participate in the Amazon Services Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

How to Make Granola

Ingredients:

6 cups organic rolled oats (not instant!)
1 cup of organic coconut oil
2/3 cup real maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsweetened coconut flakes
1/4 cup unsalted sunflower seeds
1/2 cup chopped walnuts
1/4 cup dried cranberries or raisins
1 cup whole wheat flour or almond meal flour

 

Directions

Combine the dry ingredients in a large mixing bowl.
Melt the coconut oil on medium heat.
Add the maple syrup to the melted coconut oil and pour into the dry ingredients. Mix well. Spread over two cookie sheets and bake for approximately 30 minutes at 300 degrees, stirring half way through the baking time.
Once the granola is lightly browned, remove from the oven and allow to cool completely.
Store in an airtight container to keep the moisture out.

 

This easy coconut oil granola recipe is delicious and good for you. I have always enjoyed granola, and knew that somehow it was supposed to be "good for me", but I never really understood all the reasons why, or how to make granola. Protein and fiber-rich nuts and oats combined with healthy coconut oils will keep you healthy and satisfied. Once you make your own granola, you will be reluctant to go back to store bought cereals again.

 

This easy homemade granola is so good served with yogurt, on top of ice cream, over fresh fruit, or just as it is. Make your own creamy homemade almond milk to enjoy with your granola.

 

Health Benefits of Coconut Oil

My husband was concerned about the coconut oil. After all, coconut oil is full of saturated fats which we have been told is REALLY BAD for us. But guess what? Coconut oil is actually pretty good for you. Here’s why – although the oil in coconut is saturated, it is composed primarily of medium-chain fatty acids.

These fatty acids are metabolized differently in the body, and these medium-chain fatty acids are primarily made of lauric acid. Lauric acid is good because it can raise the levels of HDL – the good cholesterol in the body. In addition, lauric acid has anti-microbial properties.

Coconut oil does not spoil quickly and is remarkably shelf stable. In contrast, the corn, soy, and canola oils that are now in nearly every packaged food do spoil quickly. They become oxidized, which means they release free radicals, which are contributing to our current health problems including diabetes, cancer, and heart disease.

There may be a financial reason we were told “coconut oil is BAD”. The United States is not able to produce mass quantities of coconut oil – we don’t have the tropical environment for it. But we CAN produce lots of corn and soy oil. Conveniently, these corn and soy oils are promoted by the USDA as better for us. Just some food for thought. ; )

Coconut oil has been used by many tropical cultures for generations and the coconut has a respected place in their diet and medicines. Not to mention the great taste and texture it provides to our foods. I believe the addition of coconut oil to our diets to be a good thing, and I am happy to learn new recipes with coconut oil, starting with wholesome and simple granola!

~ Michelle

 

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