Ingredients
- 1/2 cup shredded coconut
- 1/2 cup sunflower seeds
- 1/2 cup hazelnuts or almonds
- 11/2 cup rolled oats
- 2 tbsp chia seeds
- 4 tbsp psyllium seed husks
- 1 tsp fine grain sea salt
- 1 tbsp maple syrup
- 3 tbsp coconut oil
- 11/2 cup water
Directions
- Preheat oven to 350 degrees F.
- In a loaf pan, 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 becomes too thick to stir. Smooth top and let sit at room temperature for at least 2 hours or overnight.
- Bake bread for 20 minutes, then remove from loaf pan: place it upside down directly on a rack and bake for another 30-40 minutes (it should sound hollow when tapped). Let cool before slicing.
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