Life Changing Loaf

Name: Life Changing Loaf
Ingredients: 1 cup sunflower seeds; 1/2 cup golden flaxseeds (whole); 2 tablespoons chia seeds; 3 tablespoons psyllium seed powder; 3/4 cup sliced, blanched almonds; 1 1/2 cups rolled oats (quick cook); 1 1/4 teaspoon sea salt or pink Himalayan salt; 2-3 tablespoons maple syrup (1 tablespoon is a must in this recipe and you can use this smaller amount if preferred); 3-4 tablespoons melted coconut oil; 1 1/2 cups pure water

10 ingredients

1 steps

Ingredients

1 cup sunflower seeds
1/2 cup golden flaxseeds (whole)
2 tablespoons chia seeds
3 tablespoons psyllium seed powder
3/4 cup sliced, blanched almonds
1 1/2 cups rolled oats (quick cook)
1 1/4 teaspoon sea salt or pink Himalayan salt
2-3 tablespoons maple syrup (1 tablespoon is a must in this recipe and you can use this smaller amount if preferred)
3-4 tablespoons melted coconut oil
1 1/2 cups pure water

Directions

1

In a large bowl, combine all dry ingredients, stirring well. Whisk maple syrup, coconut 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.) Coat a small loaf pan with coconut oil and place the dough into the loaf pan, pressing down and smoothing out the top with the back of a spoon. Let sit out on the counter for at least 4-6 hours. Best if left over night or a full day. Preheat oven to 350 degrees. Place loaf into middle rack and back 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 5 days. Can be frozen also, but slice before freezing for convenience.