A gluten-free alternative jam-packed with seeds and grains.
2 1/4 cup rolled oats
1 cup sunflower seeds, toasted
1/2 cup pumpkin seeds, toasted
3/4 cup almonds, toasted and coarsely chopped
3/4 cup flax seed
1/3 cup psyllium seed husk
3 tbsp chia seeds
2 tsp sea salt, fine grind
2 tbsp maple syrup
1/4 cup olive oil
2 1/2 cup water
Step 1: Preheat your oven to 350°F. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway through baking.
Step 2: Put rolled oats, toasted sunflower seeds, toasted pumpkin seeds, toasted almonds, flax seeds, psyllium seed husk, chia seeds and sea salt in a large bowl.
Step 3: Add maple syrup, olive oil and water.
Step 4: Mix it all up, scoop into pan. Oil your loaf pan, and then mush up your “dough” with hands a big spoon. Once it’s mixed, scoop it into your oiled pan and smooth out the top so it looks nice.
Step 5: Put in fridge for at least a few hours, up to a whole day.
Step 6: Put a rack in the middle of the oven and preheat to 400°F. Bake for about an hour or so, then take it out and gently remove the loaf from the pan.
Step 7: Let it cool on a cooling rack for at least 2 hours. Don’t rush it here, this bread is dense, and if you don’t wait for it to cool, it really won’t be as yummy.
Step 8: This bread is definitely best sliced nice and thin (around 1/2") and toasted.
See more recipes from Josey Baker Bread.
Reprinted with permission from Josey Baker Bread (2014, Raincoast Books).