What athletes eat: Monique Lamoureux-Morando's gluten-free 'crazy bread'

On most Tuesdays, hockey player Monique Lamoureux-Morando knows she will burn about 3,000 calories. At least that was the readout on her watch on Feb. 7 -- almost exactly one year out from the start of what she hoped would be her third Olympics.

Tuesdays are her hard training days, which means that she's not only working on skills, conditioning and skating, but she's also doing about 25 minutes of hard-core sprints on the ice to improve her acceleration during games. (For the record, she also walked 15,000 steps on that date.)

On top of that, she has a day job as a conditioning coach and a flexible hockey schedule with the Minnesota White Caps, a professional team in Minneapolis, so Lamoureux-Morando often has to fend off a serious calorie -- and time -- deficit.

The solution? A filling breakfast dish chock-full of nuts, seeds and other energy sources that she calls Crazy Bread. Here's how she makes it:

Getty Images, Courtesy of Monique Lamoureux

Day and time: One piece in the morning at 4:30 or 5:00 a.m., before I go to work and work out. Or if I need a quick, filling snack before I skate at 6:45 a.m., I'll have half a piece.

Place: At home in Grand Forks, North Dakota

What I'm eating: Crazy Bread

Whose recipe: It was created by Sarah Britton and posted on her website called MyNewRoots. She declared it the "Life-Changing Loaf of Bread," but I call it Crazy Bread.

Why I'm eating it: There's no flour or yeast. It's all nuts, seeds, coconut oil. And the binding agent is psyllium, which is one of the most fibrous seeds; it supposedly holds 10 times its weight in water. So this recipe has tons of fiber and is really filling.

The recipe:
Ingredients:
(Makes one loaf)

1 cup sunflower seeds
1/2 cup flaxseeds
1/2 cup hazelnuts or almonds
1 1/2 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
3 tablespoons melted coconut oil or ghee
1 1/2 cups water

In a flexible, silicon loaf pan, combine all dry ingredients and stir well.

Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix well until everything is completely soaked and dough becomes very thick. (If the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable.)

Smooth out the top with the back of a spoon.

Let sit on the counter for at least 2 hours, or all day or overnight. Dough is ready to bake when it retains its shape when you pull the sides of the loaf pan away from it.

Preheat oven to 350 degrees Fahrenheit. Bake for 20 minutes.

Remove bread from pan, place it upside down directly on the oven rack and bake for another 30-40 minutes. Tap the bread and if it sounds hollow, it's done.

Cool completely before slicing. Store bread in a tightly sealed container for up to five days. It freezes well, too.

(Reprinted with permission from MyNewRoots)

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