Seeded Bread

Name: Seeded Bread
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 2.25 cup rolled oats gluten free; 1 cup sunflower seeds; 0.5 cup pumpkin seeds; 0.75 cup walnuts; 2 tbsp flax seed meal; 1 tsp salt; 2.5 cup water; 2 tbsp maple syrup; 0.25 cup olive oil; 3 tbsp chia seeds; 2 tbsp psyllium husk powder

Hearty and full of texture, this rustic loaf is packed with crunchy seeds for a nutty flavor and satisfying bite. Naturally gluten-free and rich in fiber, it’s perfect for toasting, pairing with soups, or topping with your favorite spreads while supporting gut health.

Serves

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Ingredients

Serves4

For the dry ingredients

2 1/4 cup rolled oats gluten free
1 cup sunflower seeds
1/2 cup pumpkin seeds
3/4 cup walnuts
2 tbsp flax seed meal
1 tsp salt

For the wet ingredients

2 1/2 cup water
2 tbsp maple syrup
1/4 cup olive oil
3 tbsp chia seeds
2 tbsp psyllium husk powder

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Instructions

Preheat oven to 350F. Spread sunflower, pumpkin and walnuts on a baking tray and bake for 5 minutes until golden and fragrent.
In a medium bowl combine all wet ingredients. Add water, olive oil and maple syrup first and give it a whisk to combine. Add chia seeds and psyllium husk powder next. Whisk until combined and let sit for 5 minutes to form a jelly like texture.
In a large bowl combine all dry ingredients and toss in the toasted nuts and seeds. Mix well.
Pour the wet ingredients into the dry ingredients and fold in until everything is combined well.
Transfer the seeded batter into a 5x9 inch loaf pan and let rest for 2 hours or overnight in the fridge for the best result.
Preheat the oven to 400°F (200°C). And bake for minimum 60 minutes.
Let cool completly before cutting into the bread.