Love-Me-Parsley Flaxseed Bread: Paleo Grain Free and Gluten Free Bread

ainaosman
Jan 6, 2015
5 min read

Hi lovelies,

Here is my first recipe for 2015! Happy New Year to us all. What a fabulous-amazing-year to be!

Are you big on New Year's Resolution? Well, I happen to have a DREAM BOOK. I kicked off 2015 on a clean page listing down my dreams or the life I desire to have. I realised that over the years, those dreams that I wrote down have manifested into reality in my life. This year, I am going to dream bigger! You bet!

Would eating more grain free breads be one of your New Year’s Resolution?! Well, if so, then I have some good news for you J

Just before the ending of 2014, I have moved into Stage 4 of GAPS Nutritional Protocol. Well Stage 4 is more than just a number. Indeed I thought myself, what a way to gallop myself into the new year with such joy realising that I could include breads made using nuts or seeds meal flour. You know that feeling of unable to eat gains in any form, don’t you?! I was not only missing rice and noodles which are our Asian staple food but also breads seem like a thing of the past!

Since I have been following GAPS Nutritional Protocol (Intro Stages) and also being alert of high histamine foods, I have started to see improvement of my skin condition – keeping psoriasis at bay, hopefully no more flare ups for the rest of my life. Amen. So, 2015 seems very promising to me. I am so thankful. What a good start to a New Year already. Awesome!

I am no Ms Bread-Baker before this. The first bread recipe I baked was using Flaxseed Meal Flour and the result was amazing! --- not only to the taste of the bread but also to my overall health. I do not have any adverse effect from chewing/consuming multiple slices of this bread. I could not resist myself from indulging them. I have always loved the aromas lingered in the air from freshly baked breads. And this one, it was AMAZING! I absolutely love the smell of parsley too. I was overly excited to have seen the beautiful result and actually sliced the bread when it was hot out of the oven. Caught red-handed! I didn’t wait for the bread to cool itself for an hour or so before cutting it. Therefore the slices were actually thicker than it should be. Anyway, had my first bite and couldn’t stop chewing one slice after another until I felt almost ‘breaded out’’. Aha!

A matter of fact that was the outcome from a deprived ‘bread-lover’’! For months I wasn’t eating any. All I had in mind was, “Oh bread, you’re looking so fine, come to momma!” Nom nom nommm.

A few days passed by and I started feeling more adventurous. I was looking for some Almond Meal at the usual outlet but much to my disappointment, Almond Meal was nowhere to be found. During a chat with my friend, I expressed my desire and disappoint to her and she told me that she has seen it before and will keep an eye for me. On one fine Friday night, I caught up with her for some music that was so appropriate to the evening. She handed me a box tied with a ribbon. I opened it and saw two packets of Almond Meal. So my evening got all JAZZED-UP even before we got serenaded by the amazing voice of Mia Palencia. Smooches!!

Baked my first Almond Meal Bread and so I came to discover that my body/tummy doesn’t seem to be able to tolerate Almond Meal Flour. Learned the hard way that it has to do with the oxalate content in Almond! So those with histamine intolerance, you gotta watch out for oxalate content as well in foods. Now, I will keep the almond meal for some other baking recipes where Almond Meal will not be the main ingredient.

So now, I am back baking more with Flaxseed Meal Flour.

So without further-ado, here’s LOVE-ME-PARSLEY FLAXSEED BREAD that is obviously grain free and gluten free. I chose to include this delicious and vibrant taste with wonderful healing properties of parsley which can be found year round in our local supermarkets in this recipe. I must admit that I just discovered that Parsley is a relative of celery. Is that why I often find them placed in the aisle next to celery mostly? Or was it a coincidence?! So I learned something new about Parsley *wink*. Parsley actually means "rock celery" which was derived from a Greek word.

I do not actually recall eating lots of Parsley as I was growing up. Could it be perhaps it is not a popular herb in our Malay cuisine or could it just been underappreciated by my family??! It was then, and now you can rest assured in my humble LOVE KITCHEN, many fresh herbs including Parsley are very much appreciated and have an almost permanent placement in my fridge.

Why Parsley? Simply because Parsley is good for overall health as it contains volatile oil (particularly myristicin) that been shown to inhibit tumor formation (particularly in lungs) in animal studies, the antioxidant flavonoids (especially luteolin) help to fight free radicals, excellent source of Vit C & Vit A, folic acid for promoting a healthy heart.

Alert: However, it is wise to apply the rule of moderation when consuming Parsley because Parsley is also classified under medium oxalate foods. So too much of oxalate can give some adverse effect to those who are intolerance to oxalate (like me). Once I reach my threshold limit for histamine and oxalic acid, then one of the unsightly affect is my bloated basketball-like stomach! No joke. Or I may be mistaken as a preggy lady. Though Parsley may be on the bordering line of oxalate, it is also blessed with anti-histamine properties and it is actually recommended for psoriasis healing. So go figure!

Do I eliminate Parsley just because it has oxalate……here’s what I think:

DON’T SIMPLY ELIMINATE YOUR FAVOURITE FOODS; JUST ENJOY THE FOODS YOU LOVE IN MODERATION.

Unless, it is really categorized under ‘Strictly to be Eliminated List”.

LOVE-ME-PARSLEY FLAXSEED BREAD RECIPE

Ingredients:

2 cups of Organic Golden Brown Flaxseed Meal (I use Bob’s Red Mill)

1 tsp baking soda

½ tsp coconut cream/milk

1tsp sea salt

1 tbsp organic raw honey

5 eggs (whisked)

½ cup of filtered or bottled water

1/3 cup of organic virgin coconut oil or Organic Virgin Olive Oil

½ cup chopped fresh parsley

Method:

Pre-heat the oven at 180 degrees Centigrade.

Mix all dry ingredients together in a medium sized bowl. Whisk the eggs and add in all the wet ingredients slowly until all well mixed. Now stir in the wet ingredients into the dry ingredients slowly. Ensure all are well mixed. Then add in the chopped fresh herbs until all well mixed. Allow to stand for 2 minutes until the mixture thickens a bit.

I place baking paper into the medium size loaf pan before pouring the mixture into it and then bake for 20 mins.

Once you inserted a bake stick and it comes out clean, you can remove it from the oven and let it cool down for 1 hour or so before cutting and serving.