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Nuts and Seeds Bread (gluten-free)
Ingredients (one loaf):
In a big glass bowl put:
- 1 cup buckwheat groats or rolled oats (I used half of each)
- 1/2 cup sunflower seeds
- 1/2 cup hazelnuts or walnuts (I used hazelnuts)
- 1/2 cup pumpkin seeds
- 1/4 tsp sea salt
- 3 cups filtered warm water
In a medium glass bowl put:
- 1/2 cup whole flax seeds
- 4 Tbsp chia seeds
- 4 Tbsp psyllium seed husks
- 4 Tbsp coconut or almond flour (I used almond)
- 1/2 cup teff grains (optional)
- 1 Tbsp maple syrup
- 1 tsp sea salt
- 1/2 tsp turmeric (optional)
- 1/4 tsp ground black pepper (optional, helps to absorb the curcumin from the turmeric, if used)
- 1 1/2 cup filtered warm water
Leave the two bowls covered on the counter for 8-10 hours (or overnight). After soaking, throw the water from the big bowl and rinse the seeds and nuts well. Add the mixture from the medium bowl (which should have absorbed all the water) into the big bowl and mix well all of the ingredients with your hands or a food processor. Put this mixture into a loaf and press well to make sure the mixture takes the form of the loaf pan. Leave on the counter for another hour or two. Bake in the middle of the oven at 350F for about 50-60 minutes, until the loaf is golden brown. Let it cool completely before slicing. Make sure it is absolutely cold before storing into a sealed container. You can toast the slices before eating. Enjoy!