Seed, nut & oat bread

Let's get this straight, I did not concoct this recipe myself, although I so wish I had. I found it here, on one of my favorite healthy food blogs, http://mynewroots.org/. Apparently the blogger, Sarah Britton, herself got the recipe form a friend.

Anyhow this bread is awesome, but you do have to like nuts, and seeds cause thats what makes up the entire bread. The most amazing part is that the bread is gluten free and oh so simple to make. It's simple to slice up and free so that you can easily pull out a slice or too and toast. It does taste best when toasted.

I tried to convert the cups and grams into deciliters but it failed miserably so hopefully you can all follow the cup or gram measurements:

1 cup / 135g sunflower seeds

1/2 cup /90g flax seeds

½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

* I added a small pinch of salt, only because I think it brings out the flavor in all things baked. This was not part of the original recipe.

1. Pre-heat your oven to 175 C
2. Place all the dry ingredients in a bowl and mix.
3. Whisk together the oil, water and maple syrup and then pour oven the dry ingredients mix well.  
4. While the mix soaks up the liquid place baking paper in a bread form. 
5. Pour the mix into the bread form and push down to make the loaf compact. 
6. Bake in the middle of the oven for 20min. 
7. Then take out of the oven and carefully flip it out of the baking pan, and stick it back in the oven. This to allow the loaf to bake throughly through. Bake for another 30-40min. 
8. Allow the loaf to cool before you slice it. If you have the patience then let it sit over night. This way the bread won't crumble apart. 

Toasting this bread makes it way yummier!