Bread Making Options When You Have NO YEAST

By Mac Slavo

Much to the dismay of preppers everywhere, yeast does expire.  It loses the ability to make bread rise, as it’s a living culture.  You can get it to last about a year or more in the freezer, but since it isn’t great for long-term food storage, alternatives to making bread should be made.

It isn’t that difficult to make bread without yeast, but you need to understand your options and prepare your food stash accordingly.  Personally, I like to practice too.  It’ll help you know what method you prefer and which changes can be made to the recipes to be more palatable for your needs.

SOURDOUGH – The first thing I would try to make is sourdough bread. Sourdough is bread with “wild-harvested yeast”, meaning that it’s yeast you can grow naturally at home.  Sourdough bread takes practice, but there are several great guides out there. You can keep your starter going and your yeast alive all the time, so you’ll never run out. You can also buy starter if you don’t feel like making it from scratch.

(adsbygoogle = window.adsbygoogle || []).push({});

Baking Soda ONLY – If all you have on hand is some baking soda, you can make what is often referred to as “salt-rising bread.” This the bread pioneers on the Oregon Trail made often.  The salt was saleratus, or what today, most closely resembles baking soda. Give this one a try! Unfortunately, this isn’t a great option for those with any kind of sensitivity to dairy.  Most recipes call for milk or buttermilk.

Baking Powder ONLY – If you have some baking powder on hand, you can make bread using it as a leavening agent. You can make some pretty good biscuits and cornbread using baking powder. The Augason Farms Biscuit Mix, right, has no leavening, meaning that you will need to add leavening to make your biscuits, but can do so with baking powder. Cornbread mixes also require baking powder. Once you make the batter, you can also make muffins.

Bread With Baking Soda and Baking Powder – These breads will have no yeast, but require both baking powder and baking soda. Try Irish Soda Bread.  Mixes can be purchased at most grocery stores and online and the flavor is not too bad!

Unleavened Bread – unleavened bread, such as tortillas and flatbreads are made without using rising agents at all. Try making hardtack or matzo. Matzo resembles a cracker, much like hardtack. It’s made generally only of flour and water (the flour is barley, oat, rye, spelt, or wheat). Here’s a great recipe showing how to make a homemade Matzo (sometimes also called Matzoh).

These options for bread when you have no yeast should be a great place to start! The important thing is to experiment with making these types of breads so you know what you personally prefer.  While you should probably still store yeast, it is important to realize that it has a fairly short shelf life, so knowing how to make some tasty bread after the SHTF will be beneficial for helping you stay satiated.

This article was sourced from

Image credit: Pixabay

Subscribe for natural health news to your inbox. Follow Natural Blaze on YouTube, Twitter and Facebook.


Apple Berry Crumble

Apple berry crumble recipe

You can’t go wrong with a good apple crumble! This gluten free version has a delicious zesty twist that everyone will love.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 10 minutes


  • 6 large apples
  • 1 tsp cinnamon
  • ½ cup water
  • 1 cup frozen berries


  • 2 cups desiccated coconut
  • 2 cups grounds almonds
  • 1 cup finely chopped cashew nuts
  • ½ cup finely chopped walnuts
  • 6 TB coconut sugar
  • 200g unsalted butter
  • 1 tsp cinnamon
  • 1 lemon, zest and juice
  • 1 tsp vanilla paste


  1. Preheat oven to 170 degrees.
  2. Core and chop the apples into medium chunks, add to pot with water and cinnamon, cook until semi-soft.
  3. Meanwhile place desiccated coconut, ground almonds, chopped cashews, walnuts and coconut sugar in a large mixing bowl and combine.
  4. Chop butter into small cubes and add to the crumble mixture, with cinnamon, vanilla paste and lemon. Mix and rub in with fingertips until it resembles an even crumbly mixture.
  5. Drain apples and transfer to an oven proof dish, add frozen berries.
  6. Cover fruit with crumble mixture by gently crumbling over with fingers.
  7. Bake for 20 minutes or until golden and cooked though.


Christmas Chocolate Truffles

Chocolate Truffles Recipes

This deliciously rich and healthier version of traditional chocolate truffles is the perfect guilt free Christmas treat, so you don’t need to feel bad about eating one or two…or maybe even three.
Time: 20 minutes
Makes: 20 large truffles


  • 20 Medjool dates
  • 4 TB cacao
  • 1 cup ground almonds
  • 3 TB coconut cream
  • 4 TB coconut milk powder


1. Remove pips from dates and soak in boiling water for 10 minutes until softened, drain and blend into a smooth paste.
2. Transfer date paste to a medium bowl and sieve in cacao, almond meal and coconut milk powder. Add coconut cream and combine well.
3. Roll mixture into balls and refrigerate for 10 minutes to set.
4. Decorate by rolling truffles in chopped pistachios, freeze dried raspberry powder and cacao powder.
5. Store and enjoy straight from the freezer (this keeps them nice and chewy).


DIY Natural Bath Bombs

DIY Bath Bombs

These all natural bath bombs are a beautiful homemade gift for friends and family, or even for yourself if you want a bit of pampering! Pop one in the bath and get ready to relax with the smell of essential oils and calming effect of Epsom salts.


  • ½ cup baking soda
  • ¼ cup citric acid
  • ¼ cup cornflour
  • ¼ cup Epsom salts
  • 1 tsp BioBalance Cranberry Cleanse Powder or 1 tsp BioBalance certified organic Spirulina Powder
  • 3 tsp castor oil
  • 1 Tbsp water
  • 20 drops of essential oil (we used 10 drops Lavender, 10 drops Chamomile for one mixture, and 10 drops Lime, 10 drops Peppermint for the other!)
  • Extra water, for mixing
  • Dried lavender, for decorating (optional)

You will also need some round bath bomb or ice ball molds, or any other fun shaped molds of your choice.


  1. To a clean bowl, add baking soda, citric acid, cornflour and Epsom salts, and whisk to combine.
  2. In a small, separate bowl, add castor oil, water, your choice of essential oil, and either the BioBalance Cranberry or Spirulina powder, depending on your choice of colour. Mix well to combine.
  3. Add the coloured mixture to the dry ingredients a few drops at a time, and mix well until thoroughly combined and the colour is evenly distributed. The mixture should resemble wet sand and hold together when squeezed. If the mixture is too dry, slowly add extra drops off water and mix well until it holds.
  4. Spoon the bath bomb mixture and dried lavender (if using) into molds and press in firmly.
  5. Leave overnight to dry and harden before removing from the molds for best results.

Watch the video on how to make this recipe below!

[embedded content]


Cacao Fudge Ice Pops

Cacao Ice Pops Recipe

These super easy fudge ice pops go perfectly with a dose of summer sunshine! Choose your favourite toppings and have fun decorating with the family.

Prep time: 10 min
Set time: 6-8 hours
Servings: 10

  • 10 medjool dates, pitted
  • 1 cup cashew nuts (pre-soaked)
  • 1 can full fat coconut cream
  • 8 TB cacao powder
  • ½ banana
  • 1 pinch pink Himalayan salt
  • ½ tsp vanilla paste

Toppings (optional)

  • 100g dark chocolate
  • freeze dried raspberries
  • bee pollen
  • chopped pistachios nuts
  • cacao nibs


1. Add all ingredients to a high-speed blender and blend until smooth
2. Pour into ice block molds and freeze for 6-8 hours
3. Melt chocolate and drizzle over frozen ice pops
4. Sprinkle with an assortment of your favorite toppings and enjoy.


Mango Coconut Jellies

Mango jellies recipe

Jellies are so fun and easy to make, not to mention delicious! This one in particular combines sweet and tangy mango with rich creamy coconut making a healthy, tropical treat. There are so many possibilities when it comes to jellies – we would love to see your creations. Share yours on our Facebook page or tag us on Instagram @HealthPostNZ.

Prep time: 15 min
Set time: 1 hour
Makes: 30-40




coconut mango jellies


1. Peel, chop and blend mangoes into a smooth paste. Add to a small saucepan and heat on medium until just starting to bubble. Remove from heat and quickly whisk in 3 TB gelatin.
2. Pour mango mixture into silicone molds or dish, filling only ½ way. Place in refrigerator to set.

3. Add coconut cream, lemon juice and zest to a small saucepan and heat on medium until just starting to bubble. Remove from heat and add in remaining 1 ½ TB gelatin.
4. Once mango layer has set, pour in coconut layer and return to refrigerator.
5. Once set, remove from molds or cut into pieces and enjoy. Keep leftover jellies refrigerated and eat within a few days.

Print Friendly


Buckwheat Granola

Buckwheat granola recipe

Buckwheat, despite the name, is a wheat and gluten-free food. High in fibre, magnesium and a good source of protein, buckwheat makes a tasty and nutritious addition to any meal. For a delicious breakfast, or even an on-the-go snack, try this buckwheat granola recipe by our holistic nutritionist, Lena Fischer.

Prep time: 5 min
Cook time: 20 minutes
Servings: 5 cups


  •  2 TB coconut oil
  • 2 tsp honey
  • ½ tsp Vanilla paste
  • 1 tsp Cinnamon
  • 2 cups buckwheat grouts
  • 1 cup slivered almonds
  • 2 cups shredded coconut
  • Zest form 2 lemons


  1. Preheat oven to 180 degrees Celsius.
  2. Combine coconut oil, honey and vanilla in a small saucepan over medium heat until melted.
  3. Place buckwheat and slivered almonds onto a baking tray and drizzle over coconut honey mixture and cinnamon; mix together with a rubber spatula, spreading evenly.
  4. Toast mixture for 15-20 minutes tossing at the half way mark. With 2 minutes to go, add in coconut and lemon zest and return to the oven to finish.
  5. Let cool and store in a jar or sealed container.
  6. Serve with yoghurt or milk and your favorite fruit. Also great for topping smoothie bowls or simply as a delicious crunchy snack.
Print Friendly


Nutritious and Delicious Miso Recipes

Miso sauce recipe

A staple of traditional Japanese cuisine, Miso is a fermented soybean paste full of umami flavour and nutrients such as copper, manganese and vitamin K. While many of us may have tried Miso soup, there are so many other delicious ways to incorporate this fermented food into our diet. Try these two recipes made by Lena Fischer, HealthPost’s Auckland shop staff member and Holistic Nutritionist.

Miso Sauce

Prep time: 5 min


  • 3 cm length of fresh turmeric root
  • 1 cm length of fresh ginger
  • 1 large garlic clove
  • 3 TB white miso
  • 2 TB extra virgin olive oil
  • 2 TB filtered water
  • 1 TB red wine vinegar
  • 2 tsp honey
  • Black pepper
  • Sesame seeds


1. Add all ingredients, except sesame seeds and pepper, into a food processer and blend until smooth. Season with pepper to taste.
2. Drizzle sauce over your favorite roasted or steamed vegetables and sprinkle with sesame seeds.

Miso Butter on Corn

Miso Butter

Prep time: 2 min


50g unsalted butter, softened
1 TB white miso


1. Combine butter and miso in a small bowl until well incorporated.
2. Serve melted over barbequed sweet corn, green beans or any of your favorite summer vegetables.

We would love to see your creations! Please share them with us on Facebook or on Instagram @HealthPostNZ

Print Friendly


Chimichurri Mushrooms

Chimichurri sauce

These mushrooms with chimichurri sauce are great as a side dish or with served with avocado and a green salad. Experiment with adding in more of your favorite fresh herbs from the garden and creating your own variations!

Prep time: 10 minutes
Cook time: 5 minutes
Makes: 2 servings


  • 4-6 large Portobello mushrooms
  • 2-3 TB olive oil

Chimichurri sauce:

  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 3-4 large garlic cloves, finely chopped
  • 1 TB fresh chili, finely chopped
  • 1 cup fresh parsley, chopped
  • 2 TB fresh oregano, chopped
  • 1 TB fresh mint, chopped
  • Black pepper, to taste


1. Combine all Chimichurri ingredients in a medium bowl and set aside to infuse.
2. Heat a large grill pan on high heat.
3. Peel mushrooms; remove stems and brush with olive oil on both sides.
4. Grill mushrooms for approximately 1-2 minutes on each side or until cooked to your preferred tenderness.
5. Once cooked remove from pan and spoon over Chimichurri sauce to serve.

We’d love to see you make this recipe! Share your photos with us on Facebook or Instagram at @HealthPostNZ.

Print Friendly


Tamari Roasted Nuts and Seeds

Tamari roasted nuts and seeds

These Tamari roasted nuts and seeds are a fantastic kids’ lunchbox snack! They are also great tossed through fresh salads or stir-fry’s and make a perfect addition to grazing platters at your next summer get-together.
We always recommend soaking your nuts and seeds, as this makes their nutrients more available for the body to absorb, not to mention it makes them crunchy and delicious! As a general rule, soak nuts for 8 hours or overnight, and 4 hours for seeds.

Prep: 10 minutes
Cook time: 30-40 minutes
Makes: 2 cups


  • 1 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 4 TB tamari
  • 1 TB honey
  • 1 tsp. coconut oil


  1. Pre-soak the almonds, in water for 8 hours or overnight and pumpkin seeds and sunflower seeds for only 4 hours.
  2. Once soaked for appropriate time rinse and drain nuts and seeds.
  3. Pre-heat oven to 140°C and prepare a lined baking tray
  4. Spread pre-soaked almonds onto try and bake for 20-25 minutes
  5. Meanwhile in a small saucepan combine tamari, honey and coconut oil.
  6. After 20-25 minutes remove tray from oven, add sunflower seeds and pumpkin seeds and coat in tamari mixture. Return the tray back to the oven for a further 10-15 minutes. Keep an eye on the colour of the nuts, they should just be golden brown. Be careful not to burn them. This can happen quite quickly.
  7. Once done, remove form oven and let cool. Store in a glass jar.
Print Friendly