Euro Seed Bread

We’ve been fans of “Euro bread” for years. What we call Euro bread is basically a whole grain, seed and nut bread that resembles a brick and is usually found in health food stores. Typically, the bread is thinly sliced and toasts up nicely. We love it with peanut butter (or any nut butter), Nutella, cheeses, smoked salmon, or basically anything we can find in the fridge that we would normally eat on a cracker. One of our favorites is toasted Euro bread, with a smear of keffir cheese, slices of cucumber, pickled red onions, and a few grinds of pepper – crunchy, tart, cool, and tangy.  Just thinking about it makes me hungry.

How to make the bread has always been a mystery to us. We assumed it would be super complicated and would require a laundry list of ingredients and special equipment. To our surprise we found the opposite to be true. Yahoo! had a story in their food section from My New Roots about “seed bread.” A google search produced several helpful recipes. The following recipe is easy. The most challenging ingredient to find is the psyllium husks (the stuff in Metamucil). No kneading the dough. No waiting for the dough to rise. All it takes to make the bread mixing the ingredients, waiting for everything to absorb the water, and baking. Once cool, simply slice, toast and enjoy.

To those who care, yes this is gluten-free, and yes this is paleo, and yes this is also vegan. But really, who cares! The only thing we care about is how delicious it tastes. Forget about all the labels and just whip up a batch. Nuts and seeds can vary, just remember to use the psyllium husks or the whole thing will wind up crumbling.

Euro Seed Bread

1 cup multigrain cereal
1/2 cup raw almonds
1/3 cup millet
1/3 cup pistachios
1/3 cup chia seeds
1/3 cup flax seeds
3 tablespoons psyllium husks
1 teaspoon salt
2 tablespoons coconut oil
2 tablespoons honey
1 1/2 cups warm water

Add the multigrain cereal, almonds, millet, pistachios, chia seeds, flax seeds, psyllium husks, and salt to a food processor, pulse 4-5 times, pour into a bowl.

Combine coconut oil, honey, and warm water together. Add to nut and seed mixture then stir to combine. Line a small loaf pan with parchment; add the mixture to the pan and allow to sit for 2 hours or overnight. Bake at 350 degrees for 45 minutes. Cool, slice, and enjoy.

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Red Onions: Quick Pickled Red Onions

Our pantry is well stocked, most of the time, and that means we have a variety of aromatic veggies – onions (yellow and red), shallots, leeks (in season), garlic, fresh ginger – at our reach in the kitchen. Onions are so foundational in savory cooking that most dishes start off with the simple step of sautéing-minced onions. However, we really love pickled red onions at the moment, so no cooking is required in this recipe.

Red onions are best raw. They’re fine cooked, they’re onions, and if we need them for a dish and we’re out of the yellow ones, reds work. But the beauty of red onions is in the bright color and the mild, crisp flesh. We prefer them sliced thin when eating them raw (easier to control how much you’re getting in each bite). But if we’re grilling them, they’re easiest to handle when cut into thick slices or quarter wedges.

We eat onions because they’re delicious. As it turns out, they’re also good for us. Full of heart-healthy sulfides, onions may aid in lowering blood pressure and blood cholesterol. Chemicals in onions also promote healthy gut bacteria and may reduce the risk of colon cancer. Onions are anti-inflammatory and a great source of vitamin C. A cup of chopped onions contains about 64 calories, so eat up.

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Pickled Red Onions

Use the red onions to top tacos, burgers, sandwiches, salads, or to garnish hors d’oeuvres.

1 large red onion
1/2 cup red wine vinegar

Using a mandolin, or a knife, slice the onion very thin, then add to a non-reactive bowl and cover with vinegar. Marinate for at least an hour at room temperature before using. Pickled onions will last a good while in the refrigerator in an airtight container.