1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds (I use almonds)
1 ½ cups quinoa flakes or rolled oats (I use quinoa for GF)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. Honey or maple syrup (I use honey)
3 Tbsp. melted coconut oil
1 ½ cups / 350ml water
(I also sometimes add 1/4 cup sesame seeds and/or 1/4 cup pepitas or substitute them in for something equivalent that I don’t have)
Combine all dry ingredients and stir well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix 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). Place mixture in a loaf tin and smooth top. Allow to sit for 2hrs or overnight.
Preheat oven to 175°C
Place loaf pan in the oven and bake for 20-30 minutes.
I like to leave it like this so that I can toast it or grill it at night with garlic butter. You could also slice it thinly (once cool) and bake it further to make your own crackers. Store bread in a tightly sealed container for up to five days. Freezes well too.
