This is going to be harder than I thought. Turns out, I am having a hard time doing a lot of the things that make me happy, not just hiking and being outdoors. Aside from simply being exhausted from recovery, by the end of the day I am not accomplishing much more than breathing, eating and napping. I thought I would be able to tend to my long overdue to-do list but it turns out my greatest accomplishment the last two weeks has been to try and be satisfied with just taking care of myself and doing NOTHING. And trying not to be depressed by it.
And I think a side effect of pain (or pain meds) is a short attention span. This post took two weeks to get out…
You know what is hard to do one-handed? Cooking is hard to do one-handed. Just try to cook a meal with one hand and realize how much easier it is to drive one handed than cook. Try it…stick your dominant hand in a pocket and cook your favorite meal. And then be thankful we have two hands! I know I am.
What’s harder than that? Taking a picture with your phone one handed.
This is my sorry attempt at cutting a sweet potato slice to sauté for breakfast with eggs. I gave up after managing one slice. And don’t even get me started on how hard it is to fry eggs in a cast iron skillet with one hand.
Oh, I’ve been able to crack an egg one-handed for as long as I can remember. But flipping one AND keeping the skillet still? That is a whole other circus to juggle. Which is sad really, because my go-to breakfast is fried eggs and sautéed vegetables.
So I’ve been relying a lot on food I have frozen in the freezer, most of which was to be for backpacking trips and hikes this summer but is now turning out to be quite handy (pun intended) while I have my arm in a sling. Foods like my pumpkin porridge, egg cups and this new recipe, Stone Age Bread, are keeping me from starvation frustration.
#pumpkinseeds #sunflowerseeds #almonds #walnuts #sesameseeds #flaxmeal #eggs #caraway #seasalt #blackpepper #oliveoil
I saw a recipe for Stone Age bread first in a Facebook post, an eHow video, you know those ones that make something like sooooo easy in 30 seconds? I wanted to know more about Stone Age bread, so I did a search online and found Stone Age Bread by Nordic Food Living.
I followed the recipe pretty closely but I used flax meal instead of flax seed (because that is what I had). Also, when the author mentioned rye bread it made me think of caraway seeds, so I added that to my recipe for extra flavor. I imagine you could use any of your favorite herbs or spices for variety.
I have to admit I was skeptical at first. How does it stay together? Won’t it fall apart when you cut into those chunky seeds? But most importantly, will Stone Age bread last in my backpack for several days?
Turns out, recipes really don’t get much easier than this, especially for a bread recipe. Simply toss all the ingredients into a bowl, mix well and bake in a bread pan at 320 degrees for about an hour. No rising, resting or kneading!
Lining the pan with parchment paper makes clean up super easy. I opted to slice mine up, seal them individually and toss them in the freezer.
I made my first loaf of Stone Age bread for a overnight backpack trip to the North Cascade National Park, riding the Lady of the Lake up Lake Chelan to Stehekin for the weekend.
It was a perfect snack for the boat ride.
Since then, I have taken the bread on every backpacking trip this summer and it has lasted several days as breakfast, lunch and snacks. And because I made extra loaves, I am now enjoying it as an easy, protein packed breakfast when I don’t feel like making a vain attempt at flipping eggs!
For my vegan friends or those with egg allergies, I have made versions of this with flax egg. I found that it held together okay but lost some of the “spongy” nature that bread has and had a bit more grainy or sandy texture. Still tasty but up to you if you want to try it that way.
On a side note, did you know that healing from a broken bone actually takes a lot of extra calories? It’s not a plus side but it has been somewhat of a consolation. In my next food post, I share some of the ways I am eating to make sure I heal this shoulder up properly! And if you would like another version of this hearty bread, try my Savory Kale Stone Age Bread, a great way to add vegetables on the trail.
Editor’s note: I blame any and all typos on the pain meds. And squirrels.
Stone Age Bread
Prep Time
5 minutes
Cook Time
1 hour
Total Time
1 hour, 5 minutes
Course: Breakfast, Lunch, Snack
Cuisine: Dairy Free, Gluten Free, No Dehydrator Needed, Paleo, Soy free, Vegetarian, Whole Food
Servings: 10 servings
Ingredients
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/2 cup sesame seeds
- 1/2 cup flax meal
- 1/2 cup olive oil
- 1 teaspoon black pepper
- 1 teaspoon caraway crushed
- 1 teaspoon sea salt
- 5 eggs
Instructions
- Mix all the ingredients together in a mixing bowl.
- Line a bread pan with parchment paper and pour in the mixture.
- Bake at 320 degrees for 60 minutes. You can know it’s done when the center doesn’t wiggle and begins to crack.
- Let cool before slicing.
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