NUT-SEED BREAD (GF)
1 1/2 cup sunflower seeds
1 cup rolled oats
1/2 cup hazelnuts or sliced almonds
1/2 cup flax seeds
3 tbsp. chia seeds
4 tbsp. psyllium husks (3 tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
3 tbsp. melted coconut oil/ghee/grapeseed oil
1 1/2 cup water
-In a loaf pan with parchment paper, combine all dry ingredients, stirring well.
Whisk 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 dough is too thick to stir, add one or two tsp. of water until the dough is manageable.)
Smooth out the top .Let sit out for at least two hours, or overnight. To ensure dough
is ready, it should retain its shape even when you pull the sides of the loaf away from it.
-Preheat oven to 350 degrees.
-Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread
from loaf pan, place upside down and put back in the oven for another 35-40 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.