Paleo Bread + mock tuna salad sandwiches

I first made this bread over 8 months ago.  Of course I had every intention of sharing the recipe back then, but...then again sometimes life has other plans ;-) I have found myself in Costa Rica at a truly magical retreat center - Farm of Life - where I am beyond blessed to work as head chef for the next four months.  Words cannot begin to describe the land and people here.  I've actually been here for 2 months, but have found myself so immersed in each experience, each encounter, each bite that getting on my computer has been the furthest thing from my mind.  What a reprieve for me.  I am so used to life being filled with computers, e-mails, iphones, ipods, typing, searching, facebooking, etc. - day in and day out.  To {slowly} let all of that fade has been such a gift.  To reconnect to this beautiful mother earth that is so often just a backdrop to our hectic lives has healed me more the last two months than all the other self-healing I've done the past two years.

I knew coming here that it would fly - the first retreat was 10 days serving 25 people breakfast, lunch and dinner daily.  Most days I found myself in the kitchen from 6am to 7pm.  I quickly realized the need to remain in the moment, otherwise my time would be up in May and I'd be looking around, with a befuddled look, wondering where all the time went!  I didn't want that so I worked at finding a softness amidst the chaos in the kitchen, a way to bring myself back to the present regardless.  Being in the kitchen has a way of cocooning me in the present moment and  - I absolutely. love. it.  My tendency is to float off into dreamland of the future or ruminate over the past, but in the kitchen I have to be present. Otherwise I lose a finger or the bread comes out gooey or the veggies get burnt. You get the drift.  :-) Creating, cooking, baking is the art of simply being.  And being in the kitchen, I have been these past 8 weeks!

The first retreat was lead by Andrea Robertson from Body and Balance in Ottawa.  I  must say that she brought together a pretty amazing group of people and I was lucky enough, alongside Lacey Budge, to create breakfast, lunch and dinner for them :-)

They absolutely loved this bread.  It is so easy to make and I promise you will love it too.  I served it twice.  Once with chickpea salad {see recipe below} and the second with homemade peanut butter and raw honey...DIVINE!



ingredients 2 cups sunflower seeds {can substitute with almonds/almond flour} ¼ cup golden flax meal 2 T. coconut flour ½ tsp baking soda ¼ tsp salt 5 large eggs 1 T. coconut oil, melted 1 T honey 1 T apple cider vinegar

method: Heat oven to 350 F.

In coffee grinder, food processor or blender process raw sunflower seeds until flour-like consistency is achieved.

In food processor pulse together sunflower flour, flaxmeal, coconut flour, baking soda and salt. Add the eggs, oil, honey and vinegar; pulse until thoroughly combined.

Scoop batter into prepared loaf pan and bake 35-45 minutes

Let cool in pan for 1 hour before slicing and serving.



ingredients 15oz. chickpeas, rinsed and drained 1/2 cup celery, diced 1/2 cup carrots, diced 1/4 cup scallions, sliced 1/4-1/2 c. mayo (see recipe for raw vegan mayo below) 2 T. dijon mustard 2 T. parsley, minced 2 T. dill, minced salt and pepper, to taste garlic powder, dash paprika, to garnish

method In a food processor, pulse celery, carrot and scallion until diced.  Add in chickpeas and process until mashed and well-combined.  Place mixture into bowl, stir in paprika, parsley and dill.  Add salt, pepper and garlic powder to taste.


ingredients 3/4 cup water 1 1/2 cups raw cashews 3 T. olive oil 2 T. apple cidar vinegar 1/8 tsp mustard seeds 1/2 tsp salt cayenne, pinch to taste

method Ideally soak cashews for 4 hours, rinse and strain.  In a high-speed blender, combine all ingredients until smooth and creamy.  Will keep for 5-7 days in fridge.


Blog, RecipesJamie Wagener