Adam sent me a link to “The Life-Changing Loaf of Bread” by Sarah Briton, and I want to give her a big thumbs up here. This is my adaptation, which we made on our cooking show, Eat Well Be Happy. You can see that this recipe is a snap to make. It’s also chock-a-block full of nutrients, protein, minerals, fiber, gluten-free, nut-free and vegan if you use coconut oil (or olive or sesame oil; both are additional options). We love it, and you will too. You’ll also enjoy reading Sarah Briton’s website, http://www.mynewroot.org. Tell Sarah we sent you!

Should you use organic seeds and oats? Goes without saying.

Makes about 15 “slices”

1 C sunflower hulled sunflower seeds	2 Tbsp chia seeds
½ C whole flax seeds	4 Tbsp psyllium seed husks
½ C hulled pumpkin seeds (I like Austrian	1 tsp (or slightly more) good salt
dark green best, but any are fine)	3 Tbsp melted coconut oil or ghee
1½ C thick rolled oats	2 C water

In a bowl, combine all ingredients, stirring well. Let the dough stand for about five minutes; then, using a small size scoop or a ¼ C measuring cup, dollop bread onto greased cookie sheet(s). Flatten with a wet hand. [I like to flatten my bread thin because I like it crisp and crunchy when I eat it.] You can make these perfectly round or not, it’s up to you.

Sarah says to let her bread sit at room temp at least 2 hours, or all day, or overnight. I have found letting my slices, or disks – I’m not sure what to call them! — sit about 20 minutes works for this version.

Preheat oven to 325. Bake bread 20 minutes. Flip and bake about another 20 minutes, depending upon how crisp you like your bread, your oven, the weather and your baking pans (they’re all different).

These freeze beautifully but also last at room temperature on an uncovered plate for a few days. I love having a few slices as breakfast with warm tea.

Having a dinner party? Make tiny cracker-size breads and put them out with guacamole or hummous.