Homemade Adventure Bread

recipe inspired by David Lebovitz and My New Roots

for a cherry-free option, try my recipe for seedy bread

INGREDIENTS

1.5 cup gluten-free oats

1/4 cup psyllium husk

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/3 cup chopped hazelnuts and/or almonds

1/4 cup dried tart cherries (dried cranberries or dates would also be delicious; could do a combination of dried fruit)

2 tablespoons sesame seeds

2 tablespoons hemp seeds

2 tablespoons flax seeds

3 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon salt

1.5 cups water

METHOD

1. Place all ingredients into a large glass bowl. Stir well.

2. Grease a loaf pan with olive oil and then line with a piece of parchment paper (you want there to be flaps so that you can easily pick up the loaf from the pan). Brush more oil over parchment. If you use a silicone loaf pan, just grease with oil (no parchment needed).

3. Pour mixture into pan, press down with a spatula very well, and smooth the top.

4. Let it sit for at least two hours at room temperature or overnight in the fridge (allow to come to room temperature before baking).

5. Preheat oven to 400 degrees F.

6. Bake for 30 minutes. Remove from pan and place directly on oven rack (you can keep the parchment paper on) and bake for another 20-30 minutes or until golden brown (if you tap the bread it should sound hollow).

7. Wait until the loaf has cooled (1-2 hours) before slicing. I like to toast a slice and top with smashed avocado and flakey sea salt or salted butter. Slice the rest and freeze.