Healthy Gluten Free "bread"

This makes a delicious breakfast, sliced a bit thickly and spread with some peanut butter.  

Healthy Gluten Free Bread
Makes 1 loaf

1 cup sunflower seeds or pumpkin seeds
½ cup flax seeds
½ cup hazelnuts or almonds or any other chopped nuts, I like pecans
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
1 Tbsp. maple syrup or honey or sorghum
3 Tbsp. oil or butter, melted
 2 cups water

In a large bowl, combine all dry ingredients. Whisk maple syrup, oil and water together in a separate bowl. Add mixture to the dry ingredients and combine until everything is completely soaked and dough becomes very thick, adding 1-2 teaspoons water if dough is too thick to stir.  Line a large loaf pan with  parchment paper and press dough into the pan, smoothing the top and let sit at room temperature for at least 2 hours or overnight. 

 

Preheat oven to 350°F.

Bake bread for 20 minutes, then remove bread from loaf pan, peeling off parchment paper and place it upside down, directly a cookie sheet, and bake for another 30-40 minutes (it should sound hollow when tapped). Let cool completely before slicing.

 

Store in an airtight container for up to 5 days. 

If you wish, you can also add about ½-3/4 cups diced dried fruit to the bread and about ½ tsp of cinnamon as well. I also tend to double the amount of honey when I use that.