Gluten-Free Seed and Nut Bread (No Flour)

Ingredients:

• 1 cup sunflower seeds

• 1/2 cup pumpkin seeds (pepitas)

• 1/2 cup almonds (whole or chopped)

• 1/2 cup hazelnuts or walnuts (optional or swap with more almonds)

• 1/2 cup flax seeds (ground or whole)

• 1/2 cup chia seeds

• 1/4 cup sesame seeds

• 1 1/2 cups rolled oats (gluten-free certified)

(or substitute with more seeds for a completely grain-free version)

• 2 tbsp psyllium husk powder (or 4 tbsp whole husks)

• 1 tsp fine sea salt

• 2 tbsp maple syrup or honey

• 1/4 cup melted coconut oil or olive oil

• 1 1/2 cups water

Instructions:

1. Line a loaf pan (8x4 or 9x5 inches) with parchment paper.

2. Mix all dry ingredients (seeds, nuts, oats, salt, psyllium) in a large bowl.

3. In a separate bowl, whisk together the water, oil, and maple syrup.

4. Pour wet into dry ingredients and stir well until everything is evenly combined.

5. Let the mixture rest for 1 hour at room temperature. It will thicken and hold its shape.

6. Preheat oven to 350°F (175°C).

7. Transfer the mixture to the loaf pan, press down firmly and smooth the top.

8. Bake for 20 minutes, then remove the loaf from the pan and place directly on the oven

rack (upside down or right-side up, both work).

9. Bake another 30–40 minutes, until the bread sounds hollow when tapped.

10. Let cool completely before slicing (very important!).

Notes:

• Keeps well in the fridge for up to 5 days.

• Freezes beautifully—slice before freezing for easy access.

• Great toasted with nut butter, avocado, or hummus.