1 cup (135 grams) sunflower seed kernels (not in the shell)
1/2 cup (90 grams) flax seeds
1/2 cup (65 grams) hazelnuts or almonds
1 1/2 cup (145 grams) rolled oats (if making gluten-free, swap for quinoa flakes)
2 tablespoons chai seeds
4 tablespoons psyllium husks (3 tablespoons if using psyllium husk powder)
1 teaspoons fine grain sea salt (add 1/2 teaspoon if using coarse salt)
1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
3 tablespoons melted coconut oil or ghee
1 1/2 cups (350 millilitres) water
In flexible, silicon loaf pan or a standard loaf pan lined with parchment, 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.
hint: 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 spoons. 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 or lift the parchment.
Preheat oven to 350ºF / 175ºC.
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 to 40 minutes. Bread is done when it sounds hollow when tapped.
Let it cool completely before slicing. (It will crumble otherwise).
Store bread highly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Delicious with avocado, under an egg or simply plain.