Seed Bread - Grain free, GF, DF

Ingredients

1 cup pumpkin seeds - blended or put in the food processor to resemble flour

1/2 cup of additional pumpkin seeds

1 cup sunflower seeds 

1/2 cup of linseeds (flaxseeds)

1/4 cup of chia seeds

1/4 cup of sesame seeds

1/2 cup psyllium husks

1 teaspoon of sea salt

3 Tablespoons coconut oil - melted

1 Tablespoon maple syrup

1 1/2 cups of warm water

Directions

Heat oven to 180°C and line a loaf tin with baking paper.

Blend or pulse in a food processor 1 cup of pumpkin seeds until it resembles flour.

Combine the pumpkin seed flour, pumpkin seeds, linseeds, chia seeds, sesame seeds, psyllium husks and salt in a mixing bowl.  Mix together.  Add the coconut oil, maple syrup and water and stir until well combined.  

Press mixture into the loaf tin making sure to press down and flatten the top.  Bake for 45 mins.  

Remove bread after 45 mins, take out of the loaf tin and place back into the oven just on the baking paper for 15 mins.

Once cool slice into desired bread thickness and freeze.  This bread is perfect toasted.  

This dense seed bread is perfect when you want to avoid eating gluten, grains or dairy.  Best used as toast - it is dense and nourishing and helps you to feel like you are not missing out on bread.  Keeps well in the freezer and is so quick and easy to make.   Happy seed bread eating x Leanne