Description
If you’re trying to be more conscious about what you consume, this seed- and nut-studded loaf is the perfect anytime snack.
Ingredients
Scale
- 100 g (1 cup) rolled oats (gluten-free if necessary)
- 70 g (1/2 cup) sunflower seeds
- 70 g (1/2 cup) pumpkin seeds
- 90 g (1/2 cup) flax seeds
- 26 g (2 Tbsp.) chia seeds
- 80 g (1/3 cup) hazelnuts
- 80 g (1/3 cup) almonds handful dried cranberries, cherries, or other fruit (optional)
- 27 g (3 Tbsp.) psyllium seed husk powder large pinch kosher salt
- 50 g (2 1/2 Tbsp.) pure maple syrup
- 360 ml (1 1/2 cups) water
- 35 g (2 1/2 Tbsp.) cold pressed coconut oil, barely melted
Instructions
- Grease loaf pan with coconut oil and set aside.
- In a large bowl, mix together all dry ingredients (oats through salt) with your hands.
- In a large glass measuring cup, stir together water and maple syrup and pour over dry ingredients. While mixing, add melted coconut oil.
- Stir until mixture is evenly moistened and all ingredients are evenly distributed.
- Pour into prepared pan, cover with plastic wrap, and let set overnight (or for a few hours).
- Position one oven rack in the middle of the oven and the other rack directly below it. Place a baking sheet on the bottom rack, and preheat oven to 350 degrees F. Bake loaf for 25 minutes.
- Invert loaf directly onto middle rack (you may lose a few nuts/seeds, that’s ok, the baking sheet underneath will catch them!).
- Continue baking 35 minutes, until loaf is nicely browned.
- Let cool completely on wire rack before slicing.
- Loaf will keep in the fridge for about a week and freezes well. I typically slice before storing so that I have a quick and easy snack at the ready.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Bread