1 c. sunflower seeds
1/2 c. flax seeds
1/2 c. hazelnuts or almonds
1-1/2 c. rolled oats
2 T. chia seeds
4 T. psyllium seed husks (or 3 T. psyllium seed husk powder)
1 t. fine grain sea salt, plus 1/2 t. if using coarse sea salt
1 T. maple syrup
3 T. melted coconut oil or ghee
1-1/2 c. water
In loaf pan, combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add to dry ingredients and mix very well until dough becomes very thick. If too thick, add a little water. Smooth top with a spoon. Let it sit on counter for 2 hours or all day or overnight. It should retain its shape.
Preheat oven to 350 degrees. Place pan on middle rack and bake 20 minutes. Remove from pan and place upside down, directly on the oven rack. Bake another 30-40 minutes. Bread is done when it sounds hollow when tapped.
Let cool completely before slicing. Store in a tightly sealed container for up to 5 days. Also freezes well; slice before freezing.
Makes 1 loaf.
From mynewroots.org.
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