This Nut and Seed Bread recipe is a delicious and healthy alternative to store-bought bread. Packed with protein, fiber, and healthy fats, this bread is perfect for breakfast or as a snack. The combination of nuts and seeds gives it a satisfying crunch and nutty flavor that pairs well with sweet or savory toppings.
Nut & Seed Bread
Nut & Seed Bread
22
2 hours
90 minutes
activity fuel/snack
This Nut and Seed Bread recipe is a delicious and healthy alternative to store-bought bread. Packed with protein, fiber, and healthy fats, this bread is perfect for breakfast or as a snack. The combination of nuts and seeds gives it a satisfying crunch and nutty flavor that pairs well with sweet or savory toppings.
Ingredients
2 ½ cups raw rolled oats
1 cup pumpkin seeds
¾ cup almonds
½ cup sunflower seeds
⅓ cup ground flaxseeds (or flaxseed meal)
⅓ cup psyllium husk
3 tbsp chia seeds
1 ½ tsp pink Himalayan salt
1 tbsp maple syrup
2 ½ cups water
Directions
Add all the dry ingredients to a large bowl and stir until evenly mixed together
Add maple syrup and water and mix well
Prepare an 8×4 loaf pan by lining it with parchment paper
Transfer the mixture into the pan and use your hands to press it together firmly. Smooth out the top, giving it a slight dome shape
Cover the dough and let it rest at room temperature for a minimum of 2 hours (you can also leave it overnight, or for up to 24 hours)
Preheat the oven to 350 F
Uncover the bread and place it in the oven for 1 1/2 hours, or until the bread looks toasty
Take the bread out of the oven and allow it to cool for at least 2 hours. The bread must be entirely cooled before slicing
Slice bread into super thin slices and enjoy
1 comment
Can I replace maple syrup for thick good quality honey?