Makes 1 loaf.
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts and/or whole almonds
1 1/2 cups rolled oats
2 T. chia seeds
3 T. psyllium husk
1 tsp. sea salt
1 T. maple syrup
3 T. melted coconut oil or ghee
1 1/2 cups water
Preheat oven to 350 degrees. In large bowl, combine dry ingredients. Add coconut oil to loaf pan and place in oven just until the oil melts. Pour melted oil in a small bowl and use the remainder to grease pan.
Whisk maple syrup and water into oil. Add to dry ingredients and mix until dough becomes thick. Let sit 5 minutes or more to allow the psyllium to absorb the water.
Press into loaf pan. Bake on middle rack for 25-30 minutes. Remove from loaf pan by turning upside down on a parchment paper lined baking sheet and return to oven for an additional 30-40 minutes. Let cool completely before slicing.
Store in an airtight container for up to 5 days or pre-slice and freeze.
Delicious toasted with sliced avocado, almond butter or coconut oil and a pinch of sea salt. Also great as an open faced sandwich with hummus and sliced tomato. Enjoy 🙂