Dana Ellis Hunnes is an Adjunct Assistant Professor with the UCLAFielding School of Public Health, a Senior Dietitian at the Ronald ReaganUCLA Medical Center, and author of Recipe For Survival: What You CanDo to Live a Healthier and More Environmentally Friendly Life withCambridge University Press (2022). She earned her BS in nutrition andhuman biology from Cornell University, her Masters of Public Health(MPH) and PhD in Public Health from the UCLA Fielding School of PublicHealth at UCLA where...
Dana Ellis Hunnes is an Adjunct Assistant Professor with the UCLA
Fielding School of Public Health, a Senior Dietitian at the Ronald Reagan
UCLA Medical Center, and author of Recipe For Survival: What You Can
Do to Live a Healthier and More Environmentally Friendly Life with
Cambridge University Press (2022). She earned her BS in nutrition and
human biology from Cornell University, her Masters of Public Health
(MPH) and PhD in Public Health from the UCLA Fielding School of Public
Health at UCLA where she teaches courses on nutrition, chronic disease,
and the environment. Her research examines the relationships among climate
change, food choices, and food security. She also looks at how these
relationships affect our health, as well as the health of the planet and its
oceans. She is frequently cited in popular media: she has been interviewed
on NBC Nightly News, WBAI radio, Huffington Post, Self Magazine,
Associated Press, US Health and News Report, the Los Angeles Times, and
other news and media outlets.
Seeded Whole Grain Soda Bread- Vegan
Makes 1- 8” Round Loaf-
Ingredients
¼ cup org. millet or brown rice
¼ cup org. quinoa
2 Tbsp, amaranth
1-cup org. rolled oats, plus ¼ cup
1-can coconut milk
1-cup milk alternative (I used oat milk)
2 Tbsp.+1-½ t. Apple Cider Vinegar
1 Tbsp. vegetable oil,
3 cups org. whole wheat flour
1 cup org. all-purpose flour
2 Tbsp. ground flaxseed
1-Tbsp. kosher salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus ¼ cup
4 Tbsp. coconut oil
3 Tbsp.brown rice syrup
1. Empty the can of coconut milk into a 4 cup Pyrex measuring cup. Using an
immersion blender or mixer, blend the coconut milk until the fat and milk are
combined. Add the milk alternative and apple cider vinegar. Sit the Pyrex cup in a
warm place and let the milk rest for 10 minutes until it begins to curdle.
2. Meanwhile, in a medium size saucepan, mix the millet or brown rice, quinoa,
amaranth, and 1 cup oats, with ½ cup of water. Let sit for 10 minutes. Add 1 cup of
the coconut milk mixture. Simmer the grains for 10 minutes. Remove from heat and
let sit for 2 hours to cool
3. Preheat oven to 350°F. - Grease an 8" diameter cast-iron skillet.
4. In a large bowl, mix the whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds. Add the coconut oil, and using your fingers, break up the oil into small pea size pieces.
5. Add the brown rice syrup, the 1 Tbsp. of oil, and another 1 ¼ cups of the coconut milk mixture to the sauce pan of grains. Mix well. Add the wet ingredients to the dry ingredients. Using a wooden spoon, mix the dough until all of the dry ingredients are incorporated, and you have a smooth ball of dough. It will still be a little sticky.
6. Place dough into cast iron pan. Brush with remaining coconut milk mixture and top with the oats and sunflower seeds. Cut a large X into the top (don’t go too deep) and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.
View more
