UNBOXED: Everymite, spread a smile on everyday! - Yo Life
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UNBOXED: Everymite, spread a smile on everyday!

UNBOXED: Everymite, spread a smile on everyday!
EveryMite is made with Certified Organic Black Sesame Seeds, Certified Organic Coconut Amino Sauce, Himalayan Rock Salt, and Certified Organic Apple Cider Vinegar with the “Mother”.

There is NO yeast, gluten, soy, grains, nuts, dairy, eggs, thickeners, or added preservatives.

Everymite began from a story of love and it’s no wonder it tastes delicious. Cinnamon, the founder of Everymite tells us that her youngest son, William, loved Vegemite but had to stop eating it. William, now 6 years old, has Down Syndrome, and is intolerant to yeast, soy, gluten, eggs, dairy, nuts, melons, and potato. These food intolerances were causing him ongoing gut problems and caused William to feel sick when he was eating his favourite spread. Cinnamon’s journey started here as there were no alternatives to Vegemite. Three years on and Everymite was born.

We can vouch for the super taste. It is delicious, savoury and perfect on toast, bread, in soups, on crackers. Give it a try and send us your favourite way of spreading the smile.

See below for the recipe of the seed & nut bread from My New Roots that we spread our serving of Everymite.

​The Life-Changing Loaf of Bread Makes 1 loaf

Ingredients
Directions

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very 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 out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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