This is quite literally one of my favourite recipes – Not only is it crammed full with healthy fats and protein, it is void of carbs and gluten. It is super versatile. It can be enjoyed for breakfast, lunch and dinner, and will help keep you energized until your next meal.
Yield: Makes 1 loaf
- 1 cup / 135g sunflower seeds
- 1 cup / 135g pumpkin seeds
- ½ cup / 90g flax seeds
- 1 ½ cups / 145g rolled gluten free oats
- 1/2 cup / 56g pea protein powder
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
- 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 Tbsp. melted coconut oil or ghee
- 1 ½ cups / 350ml water
- In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
- Preheat oven to 350°F / 175°.
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
- Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
- Enjoy with smashed avocado, scrambled egg, nut butter or any of your favourite toppings.