- 1 cup Sunflower Seeds
- 1/2 cup Flaxseeds
- 1/2 cup Hazlenuts, Walnuts, Almonds or Brazil nuts – roughly chopped
- 1 1/2 cups rolled oats (use Quinoa if intolerant to Oats)
- 2 Tbsp Chia Seeds
- 4 Tbsp Psyllium Husks
- 1 tsp Sea Salt
- 1 Tbsp Maple syrup (optional)
- 3 Tbsp melted Coconut Oil
- 1 1/2 cups water
Resting time 2 hours
- In a flexible, silicon loaf pan combine all dry ingredients, stirring well. If using a regular tin, line it with baking paper.
- 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.
When it’s time to cook it;
- Preheat oven to 175°C.
- 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 oven 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).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!