Bread

🥘 Ingredients

• chia seeds
  2 Tbsp.
• fine grain sea salt
  1 tsp
• flax seeds
  1/2 c
• hazelnuts or almonds
  1/2 c, 65 g
• maple syrup
  1 Tbsp.
• melted coconut oil
  3 Tbsp.
• psyllium seed husks
  4 Tbsp.
• rolled oats
  1.5 c
• sunflower seeds
  1 c
• water
  1.5 c

🍳 Cookware

• silicon loaf pan
• measuring cup
• spoon
• oven
• container

1. 1

   In a flexible silicon loaf pan combine sunflower seeds (135 g), flax seeds (90 g), hazelnuts or almonds ( hazelnuts or almonds ), rolled oats (145 g), chia seeds , psyllium seed husks (3 Tbsp. if using powder), and fine grain sea salt (add 1/2 tsp. if using coarse salt), stirring well.

   sunflower seeds: 1 c, flax seeds: 1/2 c, hazelnuts or almonds: 1/2 c, hazelnuts or almonds: 65 g, rolled oats: 1.5 c, chia seeds: 2 Tbsp., psyllium seed husks: 4 Tbsp., fine grain sea salt: 1 tsp
2. 2

   Whisk maple syrup , melted coconut oil , and water (350 ml) together in a measuring cup . Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. If the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable. Smooth out the top with the back of a spoon .

   maple syrup: 1 Tbsp., melted coconut oil: 3 Tbsp., water: 1.5 c
3. 3

   Let sit out on the counter for at least ⏱️ 2 hours , or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the silicon loaf pan away from it.
4. 4

   Preheat oven to 350°F / 175°C.
5. 5

   Place silicon loaf pan in the oven on the middle rack, and bake for ⏱️ 20 minutes . Remove bread from silicon loaf pan, place it upside down directly on the rack and bake for another ⏱️ 30-40 minutes . Bread is done when it sounds hollow when tapped.
6. 6

   Let cool completely before slicing (difficult, but important).
7. 7

   Store bread in a tightly sealed container for up to ⏱️ 5 days . Freezes well too – slice before freezing for quick and easy toast!