As promised here is the recipe for the most delicious seed bread full of goodness, and the link to the original blog with all the details about how amazing this bread is for you and any questions you may have re ingredients answered!! The key to this bread is the psyllium husk - which basically binds it all together. The blog has lots of info about Psyllium and the health benefits BUT what you want to know is can I get it here. YES - it is in Chanderana ask for LAXMI SAT-ISABGOL, this is the fine husk powder,
GLUTEN FREE/ DAIRY FREE SEED BREAD
Makes 1 loaf
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup macadamia or almonds
1 1/2 cups rolled oats
2 Tbsp chia seeds
4 tbsp psyllium husk or 3 tbsp psyllium powder
1 tsp sea salt
1 tbsp maple syrup
3 tbsp melted coconut oil
11/2 cups water
1. 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.
2. Preheat oven to 350°F / 175°C.
3. 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 (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Absolutely delicious toasted with a slice of Brie and drizzled with an insy winsy teaspoon of Maple Syrup.