Fruit & nut bread and 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'm been getting more solid sleep lately. Because of this I get up before the kids are awake to get things done and hubby is doing yoga . This morning it was baking bread from a dough I prepared last night and let it rise overnight. Off course this bread can be baked the same day as well and still taste very good.

I feel I've been in a slump in the past month with very little inspiration on the culinary side of me. I think between launching my business Green Mom, kids being sick, me being sick, help 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 so this morning it was baking bread, soaking beans to bee 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, basil 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 F400 for rolls and F350 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 cool in down.