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Fruit & Nut Bread- Inspiration is Back!

The last couple of mornings Noah has gone from waking up at 4:30-5 am to waking up after 6am, so I feel like I have been getting more solid sleep lately. Because of this I get up before the kids are awake to get things done while hubby enjoys doing some yoga. This morning I baked bread from a dough I prepared last night and allowed it rise overnight. Off course this bread can be baked the same day as well and still tastes very good.

I feel I’ve been in a slump in the past month with very little inspiration on my culinary side. I think between launching my business Green-Mom, kids being sick, me being sick, and traveling I was just maxed out. Now however, I’m back again and doing my usual million things at the same time. This morning it was baking bread, soaking beans to be cooked tonight, making kimchi, cooking apricot puree for Noah and off course the regular feeding everyone and getting Bella off to school. It feels good to be back and doing this again.

Ready to knead dough and get my morning workout
Warm fresh baked bread welcomed the family when they woke up this morning
Beautiful sunrise this morning with a view from my kitchen
2 cups white spelt flour
1 cup oats
1/2 cup sprouted whole wheat flour
1 cup grated apple
1/4 cup brazil nuts, chopped
1 tsp yeast
1 tsp salt
1 cup warm water
1tbs virgin coconut butter
1 tbs Agave nectar
Combine in a large bowl or a kitchen aid spelt flour, oats, whole wheat flour, grated apple, brazil nuts, yeast, salt and blend. Combine in a small bowl warm water, coconut butter and agave nectar and mix until coconut butter has dissolved. Add slowly to flour mix and work until you have shiny and flexible dough. Cover with a kitchen towel and set to rise in a room temperate for at least 2 hours or over night. Place dough on a surface sprinkled with flour and knead the dough for 5 minutes. Either make a loaf and place in a greased loaf pan or make rolls and place on a parchment paper clad cookie sheet. Preheat oven to 400F for rolls and 350F for loaf. Bake rolls for 20-25 minute depending on size. Bake loaf for 30-35 minutes. Cover with a towel when out of the oven while cooling down.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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