By: Bettina – Miami, FL

I’m not a huge consumer of bread.  Mostly because there aren’t an abundance of good breads out there.  By “good” bread I mean bread the way it used to be made: at home, whith whole grains and chock full of nuts and seeds.  (I have a post coming later about why “white” and shelf-stable bread ruined our omega balance.) Sourdough still seems to be my favorite. Something about the cultured, fermented umami… But fresh bread, that’s the best.  So when my friend Emma shared a delicious bread recipe on her blog (check it out: I decided that although I am not really a baker… I was going to try it.

I am happy to report that it was fun, easy and delicious.

photo 1 photo 3


  • 1.5 cups  spelt flour
  • 1/2 cup whole wheat pastry flour
  • 2 cup rolled oats (blended in a food processor or blender until a flour-like consistency)
  • 1/8 cup pumpkin seeds
  • 2 Tbsp flax seeds
  • 4 tsp baking powder
  • 1.5  tsp salt
  • 3 Tbsp honey
  • 2 Tbsp coconut oil, melted
  • 2 cup milk of choice (I used almond)


1. Preheat oven to 450 degrees.
2. Sift or mix dry ingredients in a large bowl. (See below for pic of why sifting is important, especially with whole grain flours)
photo 2
3. In a separate bowl, melt coconut oil if it’s solid (I used a stove-top) and mix with honey until incorporated.  Add milk and mix well.
4. Pour wet mixture over dry mixture (including nuts and seeds in dry mix). Stir until you have a dough (it will be pretty wet).
5. Pour onto a baking sheet lined with parchment paper.
6. Bake for 25 minutes. The outside should be crunchy.