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- 1 cup sunflower seeds
- 1/2 cup of hemp seeds
- 1/2 cup flax seeds
- 1/2 cup hazelnuts or almonds
- 1 1/2 cups rolled oats
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
- 1 Tbsp. maple syrup
- 3 Tbsp. melted coconut oil
- 1 1/2 cups water
- Mix all dry ingredients in a silicon loaf pan, stir well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and the dough becomes thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough softens). Smooth out the top with the back of a spatula. Let the dough sit out on the counter for at least 2 hours, or all day/overnight. To make sure the dough is ready, it should retain its shape when you pull the sides of the loaf pan away from it.
- Preheat oven to 175C.
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped. Let cool completely before slicing.
- Store bread in a tightly sealed container for up to five days (If you can make it last that long!). Freezes well too – slice before freezing for quick and easy toast!