Seedy Bread

INGREDIENTS

1 1/4 cup gluten-free oats

1/4 cup psyllium husk

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup hazelnuts and/or almonds

2 tablespoons sesame seeds

2 tablespoons hemp seeds

2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon salt

1.5 cups water

METHOD

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

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.

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

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

Preheat oven to 350 degrees F.

Bake for 60 minutes. Remove from pan and place directly on oven rack (you can keep the parchment paper on) and bake for another 20 minutes or until golden brown.

Wait until the loaf has cooled (1-2 hours) before slicing.