FLOURLESS NUT & SEED BREAD

Okay let me start by saying that I'm not going to lie to you and say that this is going to change the bread game as we all know it (is there even a bread game?) and no I don't think that this tops a normal gluten filled, crusty on the outside, doughy on the inside loaf of bread because I mean very few things do in this world. BUT I am going to say that if you're looking for a lower carb, high fat and fiber, gluten free and nutrient dense alternative this loaf does not disappoint. 

This recipe is adapted from the very popular Adventure Bread recipe but I made a few tweaks and changes that I think really bring this loaf to the next level. I should note that when I first took it out of the oven I thought it was a total fail but after painstakingly letting it cool overnight I then I cut into it and actually tasted it and.. hot double syllable damn was I wrong. 

WHAT YOU'LL NEED

WET INGREDIENTS:

1 Tbsp Maple Syrup

1 Tbsp Coconut Sugar (can sub more maple syrup)

2.5 Cups Filtered Water 

1/4 Cup Melted Coconut Oil

DRY INGREDIENTS:

3/4 Cup Raw Sunflower Seeds

3/4 Cup Raw Pumpkin Seeds

1/2 Cup Raw Almonds

1/4 Cup Cashews

3/4 Cup Flax Seeds

4 Tbsp Chia Seeds

1/3 Cup + 1 Tbsp Psyllium Seed Husks

2.5 Cups Gluten Free Rolled Oats

1 Tsp Cinnamon

1 Tsp Sea Salt

HOW TO:

1. Preheat oven to 350F, prep a baking sheet with parchment paper and spray a loaf pan with coconut oil spray.

2. Roast pumpkin seeds, sunflower seeds, almonds and cashews on baking sheet for 10-12 minutes - keep an eye on them because they go quickly. 

3. After letting the roasted nuts and seeds cool, mix all dry ingredients together then add wet ingredients to the dry and mix well - you might have to get your hands dirty.

4. After all of the liquid has been absorbed and your "dough" is well mixed transfer it to your greased loaf pan, cover the loaf and pop it in the fridge for a MINIMUM of 2 hours but 4 hours is ideal. 

5. Bake at 350F for 50 minutes. 

6. This is the challenging part, you're going to want to let this loaf cool overnight so that it can properly set. I know I'm sorry to do this to you but it's 100% necessary to the success of this recipe so hide your loaf and go dream about it. 

7. After a painstakingly long night it's (finally) time to cut into your loaf, slice your pieces roughly .5 of an inch thick and eat toasted or not with whatever topping your heart desires (it's also amazing on it's own).

ENJOY!

xo - LU