LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Flourless Loaf

Flourless Loaf

Not for sandwiches. This loaf is perfect to take a chunk out of and snack on. I love a thick slice, toasted, with hummus + smoked salmon + sprouts... YUM! 


+ 1.5 cups Oats
+ .5 cup Flax Seed
+ 1 cup Sunflower Seeds, raw
+ 2 tbsp Chia Seed
+ 4 tbsp Psyllium Powder
+ 1/4 cup Almonds, raw, chopped
+ 1 tsp Sea Salt
+ 2 tbsp Coconut Oil, melted
+ 2 tbsp Rice Syrup
+ 1.5 cup Warm Water
+ Juice of 1/2 Orange + Zest
+ 1/4 cup Green Olives, chopped
+ 2 tsp Raisins
+ 1 tsp Caraway Seed



Combine all dry ingredients and stir to mix. In a separate bowl, whisk the warm water + rice syrup + coconut oil + raisins + olives + orange juice + orange zest.  Pour the wet over the dry and mix well to thoroughly combine. Cover and let sit 2 hours. Stir at 1 hour, if the mixture is too thick, add a tbsp or two of extra water. The mixture will be very thick, but should be able to be roughly mixed after soaking. Heat oven to 350. Line a bread pan with parchment and dump the oat mixture in. Press it firmly down into the pan. Bake for 2 hours. Turn oven off, remove loaf from the pan (carefully!), peel off the parchment and return to the oven for 1 hour to continue to dry out.   ENJOY!



+ Make it Extra Special

**wrap in foil. Refrigerate if not using in ~2 days. 

My favorite way to eat this is to toast thick slices + top with egg, avocado or smoked salmon, mustard. 

Baked Falafel

Baked Falafel

Diet Make-Over: Vegan

Diet Make-Over: Vegan