By Malcolm Saunders
Founder: The Light Cellar, Calgary, Canada
In this edition of Easy Upgrades with Malcolm Saunders of The Light Cellar, Malcolm uses a base of nuts and seeds to create a gluten free bread that can be modified for flavor or dietary needs. Sweet or savory, this bread can be adjusted to be Paleo or GAPS friendly. The basic recipe is below:
Mix all ingredients together in a bowl.
Bake at 325 F for 1 hour. Enjoy!
Easy Upgrades is a series where you will pick up “easy to implement” recipes and ideas you can add-in to your everyday cuisine to upgrade your health.
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Malcolm Saunders’ mission is to deeply connect people to their food. He has worked in the field of food and nutrition for 20 years and is the owner & creative visionary of The Light Cellar. Malcolm is a public speaker and intuitive chef who specializes in sharing the alchemy of superfoods and superherbs. Through his videos, workshops and seminars he has helped thousands of individuals recreate their relationship to food. He has an expertise and passion for creating and teaching others how to make energizing and healing foods, including raw chocolate, elixirs and ferments. Malcolm’s desire is to inspire others to live and eat from a space that honours the sacredness of all Life, illuminating the power of influence our food choices have on ourselves, other beings, and the planet we live on. Malcolm has created events and shared the stage with world-renown speakers, including David Wolfe, Daniel Vitalis, Sandor Katz, Nadine Artemis, Dr. Terry Willard, and more. You can find him online at malcolmsaunders.com
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