Making your own bread from scratch is fun and extremely satisfying. There’s nothing quite like the smell of freshly baked bread or the sense of achievement you get from creating your own food.
We often think our body is asking for sugar. However, the body is really tricky. What it is actually asking for is nutrients, but it is sending signals to our mind saying it wants a quick fix. So, what are some good alternatives?
These easy Vegan Raspberry Spelt Scones are perfect for bringing to your next party! They’re moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries. Oh, and did I mention they’re whole-grain?
Bread is perhaps the most “processed” item we can consume, but also one of the easiest things to do unprocessed. With a little imagination, or the included variations, you can get your bread fix and still eat unprocessed.
If you’ve been intimidated by homemade bread then this is the recipe for you. It’s very simple to put together and you can have fresh, whole wheat bread on the table in just two hours.
I think it’s imperative for people to know that eating right doesn’t have to be complicated, and more importantly (except for during this challenge, of course) it doesn’t have to be all-or-nothing. So as you near the end of your own challenge, I encourage you to think about what unprocessed rules will soon become your own “new normal.”
The most surprising of The Salty Six was bread. One slice of bread or one bun can have anywhere from 170 to 400 mg of sodium!
These little crackers are wonderful on their own and excellent served with jam. They also make a perfect, whole grain base for hors d’oeuvres.