Bread of Life
We’ve all heard this expression. But what does it mean?
Bread as we know it has been around for thousands of years, maybe hundreds of thousands. It has been and still is a main food source in many cultures. It has probably been made with every grain there is, and in endless shapes and sizes, baked in every way from on a rock in the sun to wood fired ovens, from mass produced by electricity to now in our own personal bread machines.
A popular food source it is, but this is not the ‘bread of life’.
Jesus talked about another type of bread. According to John 6:35, he called himself the ‘bread of life’;
Then Jesus declared, “I am the bread of life.
Whoever comes to me will never go hungry,
and whoever believes in me will never be thirsty”. NIV
Yes, grain bread can satisfy us physically for now, but only Jesus can satisfy us spiritually and forever.
Are you consuming your daily portion of the ‘bread of life’?
As I end 2014 with this wonderful message from scripture, I am sad to say I will no longer be writing my monthly articles for ‘Easy Vegan Healthy Eating on the Go!’ I have some personal challenges ahead of me and I need to focus my time and energy on them for now.
Since Jesus is my favourite ‘bread of life’, the recipe below is now my second favourite ‘bread of life’, it is: Coconut Flat Bread. It’s gluten, egg, dairy, soy, and nut free.
So… I trust you have enjoyed the recipes I’ve shared here, and I pray that you have been truly blessed as much as I have by the messages God has given me.
Knowing God is a journey, but remember: God loves you, and wants you to be healthy.
Blessings to you in Jesus’ name,
Coconut Flat Bread
1/2 cup Coconut Flour
1/8 cup (2 TBSP) Psyllium Fiber Powder
1/4 cup Coconut Oil (not melted)
1 cup boiling water
Whisk the coconut flour and psyllium in a bowl. Add the coconut oil and half the hot water stirring as the oil melts then add the rest. Mix until it’s all melted and the dough is smooth. ***
Pat in your hands some dough about the size of your palm and almost as thick as your little finger at the tip.
Bake on a non stick pan at 375º for 20 minutes, turning over at 15 for browning. Transfer to a cooling rack and cool to room temperature before slicing or eating.
*** I make 2 batches, one plain, and one with: 1/8 tsp sea salt, 1/8 tsp garlic powder, and 1/2 tsp Italian seasoning herb blend (or choose your own).
You can also roll with a rolling pin and score, but don’t make it too thin.
ENJOY AND GOD BLESS!