Going Nuts for this Bread!

Calling all vegans, gluten-free friends, and bread lovers alike—this one is for you!

This bread has become a staple in my family. It’s healthy, tasty, and filling enough to be your perfect 3 PM pick-me-up snack. Plus, it’s super easy to make and doesn’t even involve yeast or kneading.

The beauty of this bread’s simplicity is that you can adjust the recipe to make it more savory or sweet. I have added goji berries, coconut flakes, and even cayenne pepper. You can also use it for avocado toast or top it with almond butter.

If I haven’t convinced you enough about how great bread is, I guess you’ll just have to make it. ;)

Ingredients
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup almonds, walnuts, or pecans (or combine all 3!)
1 1/2 cups of rolled oats
2 tbsp. chia seeds
3 tbsp. of psyllium husk powder (4 tbsp. if using psyllium seed husks)
1 tsp. fine grain sea salt
1 tbsp. maple syrup
3 tbsp. coconut oil
1 1/2 cups water

Instructions
1. In a loaf pan, combine all dry ingredients and stir well. Whisk maple syrup, oil and water together in a measuring cup, and pour the liquid mixture into the loaf pan. Mix until all ingredients are completely soaked. Smooth out the top with the back of a spoon. Let it sit out on the counter for at least 2 hours or overnight.
2. Preheat oven to 350°F.
3. Place the loaf pan in the oven on the middle rack, and bake for 20 minutes. 4. Remove the bread from the loaf pan and place it upside down directly on the rack, and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped. Let it cool completely before slicing (difficult, but important!).
5. Store the bread in a tightly sealed container in the fridge for up to five days. It freezes well too–just slice it beforehand.
6. Let’s get this bread!

recipe adapted from Sarah Britton on mynewroots.org