Seed Loaf
1 cup sunflower seeds
½ cup hulled pumpkin seeds
1/3 cup psyllium husk
⅓ cup hemp seeds
⅓ cup chia seeds
⅓ cup flax seeds
2 teaspoons sesame seeds
½ cup sliced almonds
2 teaspoons coconut sugar
1 teaspoon sea salt
¼ cup olive oil or coconut
1½ cups boiling water
For variety add:
½ cup sliced, chopped olives, OR
2 tsp cinnamon, ½ cup dried organic cranberries
Preheat your oven to 400°F. Grease a loaf pan with a little bit of olive oil. Combine everything except the water in a bowl and toss well to make sure everything is evenly distributed. Add the hot water and mix well - you should see the psyllium and chia thicken the mix almost immediately. Add the mix to your loaf pan, patting it down into a firm rectangle. Bake for an hour, then let cool completely before removing from the pan. Keep in a cool dry place for up to 5 days. Slice and enjoy with almond butter, or hummus.
½ cup hulled pumpkin seeds
1/3 cup psyllium husk
⅓ cup hemp seeds
⅓ cup chia seeds
⅓ cup flax seeds
2 teaspoons sesame seeds
½ cup sliced almonds
2 teaspoons coconut sugar
1 teaspoon sea salt
¼ cup olive oil or coconut
1½ cups boiling water
For variety add:
½ cup sliced, chopped olives, OR
2 tsp cinnamon, ½ cup dried organic cranberries
Preheat your oven to 400°F. Grease a loaf pan with a little bit of olive oil. Combine everything except the water in a bowl and toss well to make sure everything is evenly distributed. Add the hot water and mix well - you should see the psyllium and chia thicken the mix almost immediately. Add the mix to your loaf pan, patting it down into a firm rectangle. Bake for an hour, then let cool completely before removing from the pan. Keep in a cool dry place for up to 5 days. Slice and enjoy with almond butter, or hummus.
