Note: This recipe takes about 24-36 hours to be 100% completed.

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What you need:

2 1/4 c GF Rolled Oats (I use Bob's Red Mill)

1/2 c organic raw almonds (I use sprouted, organic almonds raw almonds for better digestion)

1/2 c organic raw hazelnuts

1/2 c organic raw sunflower seeds

1/2 c organic raw pumpkin seeds

1/2 c organic raw pistachios 

3/4 c flaxseeds

approximately 1/3 c psyllium husks (I say approximately because I did not fill all 1/3 c. A little bit less then 1/3 is perfect.)

2-3 tbsp chia seeds

2-3 tsp Himalayan pink salt

1/4 c extra virgin avocado oil 

1-2 tbsp maple syrup

2 1/2 c filtered water 

 

Seedy Loaf

It all started when…

I went to Happy Girl Kitchen and fell in love with their seedy bread.So addicting & so enjoyable. Then, I went to Jane On Filmore . This was the moment I started my seedy loaf adventure: taste testing every single seedy loaf I could come across. Then I had this brilliant idea: to create my own. Once you make this, you'll never go back to "regular bread". 

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cooking process

  1. Roast the nuts and seeds (except the chia seeds & flaxseeds) in the oven at 350 for about 10-15 minutes. Remove and let cool. Chop or crush the larger nuts. 
  2. Combine GF oats, flaxseeds, chia seeds, psyllium husks, pink salt, and nuts & seeds into a large mixing bowl. 
  3. Add the avocado oil, maple syrup, and water. (Yes, it is supposed to be "mushy") Thoroughly mix with your hands.
  4. Place the loaf mix into an oiled bread pan (I greased my pan with EVOO)
  5. Place in the refrigerator overnight. 
  6. Take the pan out of the refrigerator and bring the loaf to room temperature.
  7. Cook the loaf in the oven at 350 for about 1 hour. 
  8. Let sit for a few hours (best if left overnight) before eating!