Ingredients
- 1 cup sunflower seeds
- 1/2 cup ground flax seeds
- 1/4 cup almonds
- 1/4 cup walnuts, lightly chopped
- 1 1/2 cup quick oats
- 2 Tbsp chia seeds
- 4 Tbsp psyllium seed husks
- 1/2 tsp salt
- 1 Tbsp maple syrup
- 3 Tbsp coconut oil, melted
- 1 1/2 cups water
Preparation
Step 1
In a bowl, combine sunflower seeds, ground flax seeds, almonds, walnuts, oats, chia seeds, psyllium seed husks and salt. In a separate bowl, combine maple syrup, melted coconut oil and water. Add wet ingredients into dry and stir until well combined. Line a loaf pan with foil and pour in batter. Use the back of a spoon to smooth the top of the bread down. Cover the bread and allow it to sit on your counter overnight (I let mine sit 10 hours but you could do anywhere from 3-12 hours).
In the morning, preheat oven to 350F. Bake the bread in the loaf pan on the center rack of your oven for 20 minutes. After 20 minutes, gently remove the loaf from the pan and place the loaf top-side down, directly onto the oven rack. Back for another 30-40 minutes. When done, loaf will sound hollow when tapped. Allow bread to cool COMPLETELY before slicing and enjoying.