This super nutrient-dense seed bread is the perfect pre and post workout food, and a great alternative for breakfast and an on-the-go snack.
1 cup sunflower seeds
½ cup flax seeds
½ cup raw pumpkin seeds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
1 Tbsp. maple syrup (optional)
3 Tbsp. coconut oil
1 ½ cups water
In a parchment lined loaf pan, combine all dry ingredients. Whisk maple syrup, oil and water together in a separate bowl. Add mixture to the dry ingredients and combine until everything is completely soaked and dough becomes very thick, adding 1-2 teaspoons water if dough is too thick to stir. Smooth top and let sit at room temperature for at least 2 hours or overnight.
Preheat oven to 350°F.
Bake bread for 20 minutes, then remove bread from loaf pan, place it upside down, removing parchment, directly on a rack, and bake for another 30-40 minutes (it should feel and look baked). Let cool completely before slicing with bread knife.
Approximately 15g of protein per 1″ slice.
Store in an airtight container for up to 5 days.