This nut and seed loaf reminds me of that bread. Dense, chewy and nutty……great with real butter.
Bonus – there is no kneading….just mix, let the mixture sit for a few hours, and bake. Done. The hardest part is letting the loaf cool before slicing it as it just crumbles if it is still warm.
To jazz it up (not that it really needs it), I have added cinnamon, extra stevia, and dried cherries or raisins for a great breakfast treat. Toasted with a bit of honey…yummmmm……
Oat, Seed, and Nut Bread
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Serves: 1 loaf
Ingredients
- 1 cup sunflower seeds
- ½ cup flax seeds
- ½ cup walnuts
- 1 ½ cups rolled oats
- 2 Tbsp chia seeds
- 4 Tbsp psyllium seed husks
- 1 tsp salt
- 1/8 tsp stevia)
- 3 Tbsp melted coconut oil
- 1 ½ cups water
- 1 cup dried fruit (optional)
- 2 Tbsp cinnamon (optional)
- 1 tsp stevia (optional)
Instructions
- Combine all dry ingredients, stirring well. Mix oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until the dough becomes very thick (add one or two teaspoons of water if the dough becomes too think).
- Line loaf pan with parchment paper. Add dough and press into pan, smoothing the top with the back of a spoon. Let sit out at room temperature for 2-12 hours.
- Preheat oven to 350°F, then bake for 20 minutes.
- Remove bread from loaf pan and remove any parchment paper stuck to the loaf. Carefully place loaf upside down on a baking sheet and bake for another 30-40 minutes.
- Let cool completely before slicing
- Store bread in a tightly sealed container. I keep it in the fridge.
Adapted from https://www.mynewroots.org.
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