Every once in awhile a weekend opens up, allowing tasks that have been lingering on the to-do list since January 1st to finally get the grand check-off. For example, cleaning out closets, organizing the garage, replacing the sink fixtures in the upstairs bathroom (or, even more fun, replacing the endlessly running toilet—whee!), or finally making room in the house for the Christmas presents from 5 months ago. The feeling is glorious. Triumphant. Sometimes, exhilarating.
But it makes a dull response to the Monday morning question, “So, what did you do this weekend?”
My reply this week was “Clean out the deep freezer.”
Living large, my friends.
But what a treasure trove of goodies I unearthed. In particular, nuts and seeds. I knew the general location of my (many) large bags of nuts and seeds, but I found a cache of multiple mostly used-up packages of the same in the deepest, darkest pockets of our Goliath freezer. Notably, walnuts, almonds, hemp hearts, chopped hazelnuts, and raw sunflower seeds.
I gathered the odds and ends of nuts and seeds in one bowl and set to work creating a savory, power-packed bread for this week’s lunches. Some mushrooms from the refrigerator (cleaned out that monster, too) and rosemary from the garden added extra inspiration.
And lo, Mushroom-Rosemary (Mega) Nuts and Seeds Bread was born.
Just when you’ve tolerated your last peanut-butter-and-chocolate flavor power bar (for now), these umami pucks save the day, as well as your weary palate. Bread-like, despite the absence of grains, earthy (and almost meaty) thanks to the mushrooms, completely portable, and without-a-doubt delicious. You need these.
Feel free to use any combination of nuts and seeds, all nuts, or all seeds, whatever you have in your pantry, refrigerator or freezer. Same idea with the mushrooms: use roughly the same amount of other vegetables, such as carrots, zucchini, chopped broccoli, or a combination. Saute them in the same way as the mushrooms, or steam, until they are tender before adding to the mix.
In other words, this is your go-to, clean out the kitchen, lean lunch and snacks for the week recipe.
AMade from an assortment of nuts and seeds, these delectable mushroom-rosemary breads double as mini meals! They are naturally grain-free, vegan, Paleo-friendly, and easy-to-make, too.
- 4 teaspoons whole psyllium husks
- 2/3 cup water
- 4 teaspoons olive oil, divided
- 12 oz mushrooms, chopped
- 1 teaspoon chopped fresh rosemary
- 1–3/4 cups assorted chopped nuts and seeds
- 1/3 cup flaxseed meal
- 1/2 teaspoon fine sea salt
- In a small bowl, combine psyllium, water and 3 teaspoons of the olive oil. Let stand for 5 minutes to thicken.
- Meanwhile, in a large skillet, heat the remaining teaspoon oil. Add the mushrooms and rosemary; cook and stir for 4 to 6 minutes until mushrooms are softened.
- In a large bowl, combine the nuts/seeds, flaxseed meal, and salt. Add the psyllium mixture and mushroom mixture, stirring to combine.Let stand for 1 hour at room temperature.
- Preheat oven to 350F. Grease or spray 8 cups of a standard size muffin tin. Divide mixture between prepared cups, smoothing tops.
- Bake in preheated oven for 45 to 50 minutes until pucks are firm at the center and sound hollow when tapped.
Storage: Store in an airtight container at room temperature for 1 day, in the refrigerator for 1 week or in the freezer for up to 2 months.
Chopping Nuts & Seeds: For best results, do not finely chop all of the seeds. Use some smaller seeds or finely chopped nuts and then chop some of the larger seeds and nuts more coarsely.
- Category: Bread, Snack
- Serving Size: 1 bread
- Calories: 168
- Sugar: 1.2 g
- Sodium: 99 mg
- Fat: 14.9 g
- Saturated Fat: 1.1 g
- Carbohydrates: 7.1 g
- Fiber: 3.8 g
- Protein: 6.5 g
Additional Nutrition Highlights:
*Low in sugar
*High in magnesium
*Very high in vitamin B6
*High in vitamin E