Healthy Seed and Nut Bread

One mixing bowl, whole grain, gluten free, no-knead, good-for-you bread – loaded with seeds, nuts, and grains.

1½ cups / 145 g Rolled Oats

½ cup / 70 g Raw Pumpkin Seeds

½ cup / 70 g Raw Sunflower Seeds

½ cup / 55 g Raw Hazelnuts (Filberts)

¼ cup / 35 g Raw Almonds

⅓ cup / 50 g Sesame Seeds

¼ cup / 20 g Ground Flaxseed Meal

2 tbsp, Chia Seeds

3 tbsp Whole Psyllium Husks

1½ tsp salt2 tbsp Maple Syrup

3 tbsp Melted Coconut Oil1

½ cups / 350 ml water

1. In a large bowl, combine all dry ingredients, stirring well.
2. In a small bowl, whisk maple syrup, coconut oil, and water.
3. Add wet ingredients to dry and mix very well until everything is completely soaked. (If the dough is too thick to stir, add 1 or 2 more tbsp of water)
4. Transfer mixture to a loaf pan )greased and lined with parchment paper). Smooth out the top and let sit out on counter for at least 2 hours or overnight.

1. Preheat oven to 375 degrees F.
2. Place loaf pan in the oven and bake 20 minutes. After 20 minutes, remove bread from loaf pan and place it upside down directly on oven rack. Bake another 30-40 minutes.
3. Let bread cool completely before slicing.