Magic Seed and Nut Loaf Recipe
Discover this unique flourless bread made from seeds and nuts, all held together with a surprise (but healthy) ingredient. It's magic! Toast the sturdy slices and then spread with your favorite toppings, such as marmalade, cream cheese, mashed avocado, or butter and a thin slice of prosciutto. Perfect as sides for soup or in place of crackers on a party platter. Psyllium husks are readily available in most health food and grocery stores. Both the whole husk and powder forms work well in this recipe.
Servings 8
Ingredients
- 1 cup sunflower seeds
- 1/2 cup almonds or hazelnuts (or a mix of both)
- 1/4 cup uncooked quinoa
- 1/4 cup flaxseed
- 2 tablespoons chia seeds
- 1 tablespoon hemp hearts
- 1 1/2 cups rolled oats
- 1 tablespoon fresh rosemary, minced (or use 1 teaspoon dried), optional
- big pinch Kosher salt
- 4 tablespoons psyllium seed husks (or 3 tablespoons psyllium husk powder)
- 1 tablespoon maple syrup
- 3 tablespoons melted coconut oil or ghee
- 1 1/4 cups hot water
Instructions
- In large bowl, stir together all of the dry ingredients.
- In a separate bowl, whisk together the maple syrup, oil/ghee, and water.
- Pour the liquids into the dry ingredients and mix well. The bread "dough" should become thick and well-moistened. If it's too thick to stir, add more water a little at a time.
- Scrape the dough into a silicone loaf pan*, spreading it evenly in the pan, and smoothing down the top. Let rest on the counter for a minimum of 2 hours (overnight is fine!).
- When ready to bake, position a rack on the center of the oven and preheat to 350ºF.
- Bake the loaf in the pan for 20 minutes. Remove from the oven and carefully turn the loaf out of the pan and return just the loaf, upside down, to the center rack. Note that the loaf is somewhat fragile at this point. If you have a metal, oven-safe cooling rack, I recommend flipping the loaf pan onto the cooling rack, and then returning the upside-down loaf on the cooling rack to the oven.
- Bake for another 30-40 minutes. Begin checking the loaf at 30 minutes: the nuts and seeds should toast to a golden brown on the outside (but not to black). The loaf is done when it sounds hollow when tapped. (If the nuts are browning faster than the bread is sounding hollow, err on the side of a shorter baking time. The loaf will set when cooled.)
- Let the loaf cool completely before cutting – it will break apart if you don’t. Use a sharp serrated knife to cut thick slices.
- For the most tasty results, toast slices in the toaster before serving.
Notes
*If you don't have a silicone loaf pan, oil a metal loaf pan and line with parchment paper, leaving “handles” hanging over two of the edges for easy removal.