NUT-SEED BREAD (GF)
1 1/2 cup sunflower seeds
1 cup rolled oats
1/2 cup hazelnuts or sliced almonds
1/2 cup flax seeds
3 tbsp. chia seeds
4 tbsp. psyllium husks (3 tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
3 tbsp. melted coconut oil/ghee/grapeseed oil
1 1/2 cup water
-In a loaf pan with parchment paper, combine all dry ingredients, stirring well. Whisk oil and water together in a measuring cup. Add this to the dry ingredients and mix well until everything is completely soaked and dough becomes very thick (if dough is too thick to stir, add one or two tsp. of water until the dough is manageable.) Smooth out the top .Let sit out for at least two hours, or overnight. To ensure dough is ready, it should retain its shape even when you pull the sides of the loaf away from it.
-Preheat oven to 350 degrees.
-Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place upside down and put back in the oven for another 35-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
-Store bread in a tightly sealed container for up to five days. Freezes well too! Slice before freezing for quick and easy toast.
NUT-SEED BREAD 2 (GF)
1 cup raw almonds
1 cup raw walnuts
1 cup raw hazelnuts
1 cup chia seeds
1 cup whole flax seeds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
5 extra large eggs
1 teaspoon salt
-Preheat oven to 425 degrees.
-In a large mixing bowl, add all nuts and seeds.
-Add the eggs and salt, and mix until well combined.
-Pour mixture into two small parchment lined loaf pans, and bake for 25 minutes.
-3 tbsp chia seeds
-1 cup unsweetened coconut milk (or non-dairy milk of your choice)
-1 tsp vanilla
-pinch of sea salt to taste
1 tbsp. sliced almonds
1 tbsp. unsweetened shredded coconut
berries (day six or later)
-Mix the chia seeds, milk, vanilla, and salt together in a jar.
-Cover and let sit overnight in the fridge.
-Alternatively, blend a banana, two tbsp. cacao powder, and two dates (when fruit and dried fruit is introduced during TSE31) with the ingredients.