Nut and Seed Bread
(gluten-free)
Makes 1 loaf
Ingredients:
1/2 cup / 135g sunflower seeds
½ cup / 90g flax seeds
3/4 cup walnuts (broken into pieces
½ cup / 65g raw hazelnuts or almonds (soaked overnight, drained and
rinsed)
3/4 cup pumpkin seeds
3/4 cup rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted butter, coconut oil or ghee
1 ½ cups / 350ml water
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 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 overnight to ensure it will retain its shape.
It should keep its shape, even when you pull the sides of the loaf pan away from it. If it doesn’t it needs to sit longer.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 30 minutes.
Remove bread from loaf pan, place it upside down directly on the rack and
bake for another 40-50 minutes. Bread is done when it sounds hollow when
tapped. Let cool completely before slicing.
4. Store bread in a tightly sealed container for up to five days. Freezes well
too – slice before freezing for quick and easy toast!
*adapted from the life changing bread recipe by My New Roots
