This recipe was inspired by the necessity of convenience. Life can get so busy. I'm sure too many of you know exactly what I mean. I also imagine a lot of my readers are women, meaning that your minds are filled with thoughts around work, children, and maintaining a nourishing and peaceful household. I don't even have children yet, and sometimes I wonder how I will fit everything in with little ones as well, when already my mind is constantly jumping between managing my young health business, my part time job, providing nourishing food for my husband and visiting friends, and keeping a clean and 'kept' flat so we both feel comfortable in our home.
Particularly recently I have been longingly hoping for a healthy, inexpensive, delivery restaurant to open up, but when I'm honest with myself, I realise that it just won't happen. And why not? Because healthy food is cheaper to make than buy pre-made, and fast-food that is inexpensive is unfortunately filled with industrialised seed oils, processed foods, and refined sugars. An unfortunate reality about modern day life(!).
I have a strong desire for my husband to eat healthy so he stays healthier for longer in this lifetime. This may partly be due to my mother's early death, or that I surround myself with research about how nutrition impacts health and disease. My husband cares about his health, but not to the same extent that I do, which means that this desire of mine takes time and effort away from other areas of my life. An example of this is breakfast. To avoid him grabbing an unhealthy breakfast on his way to work, I will prepare a nourishing loaf instead. But baking takes away from my business or other areas of work, which makes life feel busier. I completely understand that this is my choice and that in no way does he put that responsibility on me. Thankfully on days when I just don't have the time to do this, or don't want to do this, I either leave his breakfast up to him (which he is pretty good at), or I prepare this simple nutrient-dense breakfast loaf.
Essentially, you only need to preheat an oven, throw all the ingredients into a food processor, pour it in the loaf tin, and then place it in the oven for 45 minutes. It is so easy and delicious. We serve it up with (piles!) of grass-fed butter and peanut butter. If we don't have it for breakfast (because he makes himself eggs, bacon, and spinach - go him!), he will take a Honey & Black Sesame Seeded sandwich lathered with Peanut Butter to work for an afternoon snack.
I would so interested to hear from you all about what part of preparing nourishing food for yourself and your family do you find most difficult? Is it preparation for school lunches, or how to get a nourishing dinner on the table in 20 minutes? Please comment below and I will write a post in response to your questions. Have lovely weeks everyone!
Honey & Black Sesame Seeded Loaf
2 cups almond flour
1/2 cup spelt flour
3 organic eggs
1/3 cup melted grass-fed butter
1/4 cup coconut milk
2 Tbsp raw honey
1 Tbsp apple cider vinegar
2 Tbsp black sesame seeds
1 tsp baking soda
- Pre-heat oven to 160 degrees.
- Place all ingredients (holding back 2 tsp of black sesame seeds) in a food processor.
- Blend for 30 seconds.
- Pour into a lined loaf tin.
- Sprinkle the remaining black sesame seeds over the loaf.
- Place in the oven for 45 minutes, check with a skewer to see if it is cooked through.
- Allow to cool completely in the tin before taking out to slice.
- Serve with butter.
- Keep in a sealed container in the fridge for 1 week, or in the freezer for 1 month.
Feed, nourish, value yourself.