I am so glad I found that recipe again! Combination of nuts and all these great things is just perfect.
You can find the original recipe here.
- 1 cup sunflower seeds
- ½ cup ground flax seeds
- ½ cup hazelnuts
- 1 & ½ cups rolled oats
- 2 TBS chia seeds
- 3 TBS psyllium husk
- 1 tsp sea salt
- 1 TBS maple syrup
- 3 TBS melted coconut oil
- 1 & ½ cups water
Line baking loaf tin with parchment paper.
Mix all dry ingredients in medium bowl. Melt coconut oil and add with maple syrup and water to the mixture. Mix well. Transfer to the tin, smooth out the top with spoon and set on the side for at least 2 hours or overnight. The dough is ready when it keeps firmly together.
Preheat the oven to 175 C. Place in the oven and bake for 20 minutes. Remove bread from loaf pan, place it upside down on the rack and bake for another 30-40 minutes. Bread is ready when it sounds hollow when tapped. Let bread cool completely before slicing.
Store it in tightly sealed bag for up to 5 days.