Seed + Nut Bread
HB-12064 · Hand-built original · American
A dense loaf of oats, pumpkin seeds, almonds, hazelnuts and sesame bound with psyllium, flax and chia, rested before baking and finished directly on the oven rack.
AmericanBreakfastServes 1VegetarianGluten-freeEgg-freeHigh Fiber
Main ingredient: oats
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:1quantities adjust to match
Ingredients
- 1 1/2 cups gluten free rolled oats
- 1 cup pumpkin seeds (or sunflower seeds)
- 1/3 cup almonds
- 1/2 cup hazelnuts
- 1/3 cup sesame seeds
- 1 tsp salt
- 2 1/2 tsp chia seeds
- 3 tbsp psyllium husks
- 1/4 cup ground flaxseed meal
- 2 tbsp maple syrup
- 3 tbsp melted coconut oil (or ghee)
- 1 1/2 cups warm water
Method
- Line a 9x5-inch loaf pan with parchment, oiling the pan first so the paper sticks.
- Mix the oats, pumpkin seeds, almonds, hazelnuts, sesame seeds, salt, chia seeds, psyllium husks and flaxseed meal in a medium bowl.
- Whisk the maple syrup, melted coconut oil and warm water in a small bowl, pour it over the dry mixture and stir together; the batter starts loose and firms up as it stands.
- Scrape the mixture into the loaf pan, smooth the top with the back of a spoon, cover and rest on the counter for at least 2 hours or overnight.
- Heat the oven to 350°F and bake the loaf for 20 minutes.
- Lift the bread out of the pan, flip it upside down directly onto the oven rack and bake for 30 minutes more.
- Turn it right side up and cool completely before slicing.
Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.