Seed + Nut Bread
Ingredients
Dry Ingredients
-
1 ½
cups
gluten free rolled oats
-
1
cup
pumpkin seeds (or sunflower seeds)
-
⅓
cup
almonds
-
½
cup
hazelnuts
-
⅓
cup
sesame seeds
-
1
tsp
salt
-
2 ½
tsp
chia seeds
-
3
tbsp
psyllium husks
-
¼
cup
ground flaxseed meal
Wet Ingredients
-
2
tbsp
maple syrup
-
3
tbsp
melted coconut oil (or ghee)
-
1 ½
cups
warm water
Instructions
- Line a 9x5 loaf pan with parchment paper and oil it to ensure the parchment sticks.
- In a medium bowl, mix all the dry ingredients and nuts together.
- In a small bowl, whisk the wet ingredients.
- Combine the wet ingredients with the dry ingredients and stir until mixed; the batter will firm up.
- Pour the mixture into the loaf pan and flatten it with a spoon.
- Cover and let it sit for at least two hours, or overnight.
- Preheat the oven to 350°F.
- Bake for 20 minutes, then remove and flip the bread out of the pan onto a baking rack.
- Bake for an additional 30 minutes.
- Let the bread cool before slicing.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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