- 1 & ½ cups sunflower seeds
- ½ cup almond meal
- ½ cup linseeds
- 1 cup pepitas
- ½ cup chia seed
- 4 tablespoons psyllium husks
- 1 teaspoon mineral salt (Celtic or Himalayan)
- 1 tablespoon maple syrup
- 3 tablespoons coconut oil or cold pressed nut or seed oil
- 1.5 cups cold water
Breakfast: Seed Bread
- Preparation: 2.5 hours
- Cooking: 50 minutes
- Serves 1x many breakfasts
METHOD:
Mix the oil, syrup, salt and water together. Mix all dry ingredients together. Stir in water. Leave for 10 mins then press mix into a loaf tin lined with baking paper. Leave to sit in tin for 2 hours or more at room temperature, then bake at 180°C for 25 minutes. Reduce oven temperature to 160°C, remove from tin and bake a further 30 mins until crusty and brown on top.
Cut into slices and serves with your favourate gluten free spread or with scrambled eggs and mushrooms.
HANDY TIP:
Tap the bread and if you can hear a hollow sound then it is ready.
This is a very dense, nutritious and filling bread. It can be sliced and stored in airtight containers in the freezer for several months.
This recipe can be made in a bread maker if you have one.
OPTIONS:
Rotate the kind of nuts and seeds you use in this recipe and experiment with sprinkling various seeds on top to give it a different appearance. Leave out the maple syrup if you are fructose intolerant.
