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This could just be the perfect loaf of bread. Not only is this bread natural and additive free but it also is so nutritious! It is loaded with essential fatty acids, B vitamins and zinc from the nuts, seeds and oats. Also high in fiber (psyllium husk) and everyone needs more fiber.
Ingredients (Makes 1 loaf)
135g sunflower seeds
90g flax seeds
145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psylllium husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain Himalayan salt (add ½ tsp. if using coarse salt)
1 pinch of stevia
3 Tbsp. coconut oil
(1/2 cup of cranberries or currants may be added if required)
In a flexible, silicon loaf pan combine all dry ingredients, stirring 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 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. 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 loaf pan away from it.
Preheat oven to 350°F / 175°C.
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. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
You can store bread in a tightly sealed container for up to five days.
Freezes well too – slice before freezing for quick and easy toast.