This is a tasty loaf if you're into hippy food, which I can be depending on my mood. The flavor and texture is interesting, and I've reduced my gluten intake so this "bread" is a great option. While you can simply slice and eat this thing, I recommend toasting the slices for a better flavor and texture.
I was initially confused by this recipe because it didn't state if the seeds and nuts should be raw or roasted. I ended up using roasted nuts that were also salted, and I removed the salt measurement from the recipe. Even with salted nuts, I tasted the dough and ended up adding about 1/4 tsp of kosher salt. I'll probably add even more next time. My version also has a little more maple syrup. Next time I'd like to add dried fruit (figs?) to liven it up.
Thanks for pointing me to the recipe, Rebecca!
- 1 cup sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup almonds
- 1 1/2 cup rolled oats
- 2 tbsp chia seeds
- 1/4 cup psyllium seed husks or 3 tbsp psyllium husk powder
- 2 tbsp maple syrup
- 3 tbsp melted coconut oil or ghee
- 1 1/2 cups water
- salt to taste
Combine the dry ingredients. Separately, whisk together the maple syrup, oil/ghee, and water. Combine the dry and wet ingredients. Add water if the "dough" isn't holding together.
Transfer to a parchment-lined loaf pan and smooth out the top. Let it sit for at least 2 hours.
Preheat oven to 350°.
Place the loaf pan in the oven on the middle rack and bake for 20 minutes. Remove the loaf from the pan and place it upside down directly on the rack or a cookie sheet. Bake for another 40 minutes.
Let cool completely before slicing.