This popular bread, created by Sarah Britton from My New Roots, is an incredibly delicious and nutritious bread. One bite and you know your doing your body a favor! You can change up the nuts, I substituted with some cashews and walnuts, just as long as you keep the measurements the same. With some chia jam on top or nut butter for EXTRA flavor and protein, its an amazing snack or small meal!
(Makes 1 loaf)
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups 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
3 Tbsp. melted coconut oil
1 ½ cups water
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 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
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
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!