The Hippiest of Breads: Baking with Friends

This past Tuesday, my lovely and talented chef friend Libby and I decided to get together for me to teach her a bread recipe I learned from a lady we had worked with many years ago. And we were blessed by a surprise visit by another amazing lady chef friend, Jess, who was visiting from the next city over.

Now, about this bread!

This bread was inspired by the dear Ms. “Honey Bee” Melissa. My favorite renegade Canadian who was visiting Texas bringing in a wave of health food goodness with her daughter (who runs a successful business in San Antonio, Tim the Girl & The Good Kind).

This bread, for sure is the hippiest of all breads I have ever made. Years ago I was asked to learn how to make this bread with Melissa so that I could record a recipe. At the time I did successfully record the recipe, gave it to her daughter, and replicated it using the recipe….but do I remember it?

Heck no!

What I do remember is the feel of the recipe. The sponginess of the starter, and gently working in globs of starter on a pile of flour, nuts, and seeds in order to avoid a goopy mess…..which is so hard. Ha!

The excessive kneading, the work out, fold after fold, until the dough feels so thick and dense that it feels like pressing on the pad of your thumb on an outstretched hand…

Ah! One long loaf down…three more to go! Thankfully Jess played the role of bread baking party entertainer. Mixing up mocktails and music to get us through this work out. Needless to say she was perfectly okay watching. “Mix a bunch of stuff together until it feels right, noted,” she said as she bypassed the offer to make a loaf. We let the bread rise for about 30 minutes while we worked on the next loaves.

Into the oven they go! I really don’t know how long they baked…like I said…hippie methods. The bread is done when it is done, sounds hollow when you tap it and feels crusty.

So….maybe an hour later…

First round of bread done! Whew! Hard work, and I was 48 hours fasted!

We kneaded the remaining dough, set it aside, and decided it was break time. Stepping out into the garden for fresh air and to harvest random garden bits to whip up into a well earned meal, I was pleased to see Libby had this cute little gnome watching us from the garden bed post.

I honestly wasn’t feeling too hungry and my intentions were to do a 72 hour fast, but after my very talented friends started making vegan tostadas with a hominy chili, mashed avocado, and a slaw whipped up from ingredients from the garden….my heart was telling me I wouldn’t get a chance like this to eat food made with so much love from people who care deeply about food like this any time soon. I couldn’t resist. I indulged without taking any photos.

I left that night with a full belly of vegan food, a full heart of love, and 2 very large loaves of Health Nut Bread. One ended up more bready and large, perfect for breakfast. The other was mini sized and extra dense with nuts and seeds, perfect for snacking…or some high quality butter, fig preserves, and a sprinkle of sea salt. Oh! I failed to mention this bread falls into the s.o.s. safe zone with no salt, oil, or sugar. None the less, it is very delicious with a sprinkle of Himalayan salt.

I shouldn’t eat bread, though I am awful at resisting, especially when it is so delicious, made with love, organic sprouted wheat, and a variety of organic nuts and seeds.

I was thankful to have the opportunity to gift this bread to people like the food faerie I always am. Some went to Rebecca, the dog nanny whisperer extraordinaire. Some went to Edward, the mostly vata music man dedicating his work to Earth. And some went to Mr. Jason, the peach colored, bearded, and nice teacher for teacher appreciation week (I used the description from the five year old I know in his class! Hahaha!)

Recipe Submission for Living Jin Agar

As I was exploring food ideas for rebEarth, I came across Living Jin’s brand of agar agar, or kanten in Japanese. I chose this brand of agar because it is single sourced from non-gmo red algae, 100% natural, vegan, gluten free, sugar free, kosher, halal certified, and ISO certified, making it the ideal project for the development of conscious foods.

Photo taken from, click photo to be directed to website

Originally testing it for fruit caviar, I began playing with it in jams, and vegan zephyr. As I was posting images and recipes on my personal Instagram, @linden_erin, Living Jin came across some of my posts using their agar powder and asked if I would participate in creating an agar agar cook book with nine other chefs.

This couldn’t have been more perfect timing as I was already invested in the creation of a dish using their product for an upcoming event.

The creation of the White Chocolate Cloud Spheres became a multi-purposed investment of my creativity. Inspired by rebEarth for an event and documented as my first cook book submission.

None of this would have happened without Edward Travi, creator of rebEarth, and Vianney Lopez, videographer. I am so honored to be apart of this collaboration with Living Jin, I cannot wait for the book to be published on Amazon. I was told the book will be a series of agar agar cook books focused on vegan and vegetarian recipes all using agar. Hopefully I will be invited to join them with the other chefs for the creation of future book!

You can find more information on the White Chocolate Cloud Spheres on the recipe category of this blog, or on amazon for the Living Jin cook book.

This recipe is a very fun activity for kids, as it involves painting with chocolate and being as creative as you can imagine with colors and designs. I do however recommend adults sealing the deal on the formation of these sphere, for the process must be done quickly to avoid them melting in your hands. Just in case they do melt in your hands, you may as well enjoy licking them clean and enjoying the process! And you definitely will have leftover marshmallows to enjoy by themselves, in hot chocolate, or scorched on s’mores.

Photo taken for Living Jin Agar
Photo taken for Living Jin Agar