Use gluten free rolled oats for a totally gluten free bread.
- 1 cup/135g sunflower seeds
- ½ cup/90g flax seeds
- ½ cup/65g hazelnuts or almonds
- 1 ½ cups/145g gluten free rolled oats
- 2 tbsp chia seeds
- 3 tbsp psyllium husk powder
- ½ tsp mineral salt
- 1 tbsp coconut syrup/raw honey/maple syrup (for very low glycemic may also use a pinch of stevia)
- 3 tbsp. melted coconut oil or ghee
- 1 ½ cups/350ml water
In a bowl combine all dry ingredients, stirring well.
Whisk 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. This allows the seeds to expand and the oats so easier to digest. To ensure the dough is ready, it should retain its shape even when you pull the sides of the dough from the bowl.
Preheat oven to 350°F / 175°C.
Place mixture into a lined 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).
Store bread in a tightly sealed container for up to five days.
Freezes well too – slice before freezing for quick and easy toast!
Adapted from mynewroots.com.