1 cup rolled oats, gluten free
1 cup raw almonds
1 cup raw sunflower seeds
½ cup raw pumpkin seeds
½ cup flax seeds, ground
¼ cup coconut flour
3 tablespoons psyllium husk powder
2 tablespoons chia seed, ground
1 tablespoon sesame seeds
1.5 tablespoons pistachio nuts, crushed
2½ cups of filtered water (+ 1/2 a cup extra if needed. I didn’t use this)
1½ tablespoons maple syrup
3 tablespoon of oil, light tasting. I used olive oil
1/2 teaspoon fennel seeds
1.5 teaspoon sea salt
Fresh ground black cracked pepper
A good pinch of dried mixed herbs
Use organic ingredients where you can. I am not sure about you, but I don’t like downing pesticides.
Place almonds, sunflower seeds, flax seeds into a food processor or blender and chia seeds and grind until mixture is fine in texture. Pour into a large mixing bowl and set aside.
In a small mixing bowl, whisk together with your water the melted coconut oil, salt, pepper, herbs + spices, maple syrup, and mix until combined.
Now, in a large bowl, place your oats, pumpkin seeds, psyllium husk, sesame seeds, coconut flour and add in your other nut mixture.
Pour the water mixture into the large mixing bowl with the dry ingredients. Mix. It should form a nice dry cake texture. Add more water here but only if needed. Only if it is not coming together nicely, you don’t want it super wet or super dry.
Stir until well combined- the psyllium husk, chia, flax seeds, and coconut flour will absorb the water.
Line a standard size 9 x 5 loaf tin or glass loaf with baking paper and pour the dough mixture into the pan.
Evenly spreading the mixture and pressing down until firm and flat on the top.
Let set at room temperature for about 2 hours (or more). This is important as the chia seeds, flax seeds, psyllium, and coconut flour will have more time to absorb the liquid mixture and soften.
Preheat oven to 180° degrees or 35o° F and bake for 60-75 minutes and remove the loaf from the pan by lifting the sides of baking paper or flip upside down taking the bread loaf out of the pan by placing a plate over the top and gently turning everything over. Just be careful you don’t damage your loaf or burn your hands.
Place the loaf directly onto the baking rack in the centre of the oven, naked, and bake for a further 60 minutes or until golden brown.
Wait about 15 mins before cutting. This loaf will develop more flavours once it has cooled down. Store in a snap lock bag or in an airtight container.
Try it with anything you like. It’s great toasted with tahini, with dill cashew cheese (recipe coming soon) or as a side to your breakfast. Try making bite sized sandwich like fingers. Can’t wait to use as egg soldiers either.
This recipe was taken and modifed from nutritionstripped