Sunflower Seed and Hazelnut Bread

pinit

Ingredients:

  • ¾ cup raw sunflower seeds
  • ¼ cup raw pumpkin seeds
  • ½ cup flax seed
  • ½ cup chopped hazelnuts (or almonds)
  • 1½ cups old-fashioned rolled oats
  • 2 Tbsp. chia seeds
  • ¼ cup psyllium seed husks (or 3 Tbsp. psyllium husk powder)
  • 1 tsp. fine sea salt
  • 1 Tbsp. pure maple syrup
  • 3 Tbsp. coconut oil (melted)
  • 1½ cups water
  • Nonstick cooking spray

Directions:

  1. Combine sunflower seeds, pumpkin seeds, flax seed, hazelnuts, oats, chia seeds, psyllium seed husks, and salt in a large bowl; mix well. Set aside.
  2. Combine maple syrup, oil, and water in a large bowl; whisk to blend.
  3. Add sunflower seed mixture to maple syrup mixture; mix well. If dough is too stiff add 1 to 2 tsp. additional water.
  4. Place dough in 9 x 5-inch loaf pan lightly coated with spray. Smooth with the top of a spoon. Let dough sit, covered, for at least 2 hours.
  5. Preheat oven to 350° F.
  6. Bake for 20 minutes. Remove from loaf pan and place upside down on rack for 30 to 40 minutes, or until bread sounds hollow when tapped.
  7. Cool completely; when cool, cut into 12 slices.
  8. Store, tightly sealed, for up to 5 days, or store in freezer.

Nutritional Information:

(per serving, 1/12 recipe)

  • Calories: 225
  • Fat: 17 g
  • Saturated Fat: 4 g
  • Cholesterol: 0 mg
  • Sodium: 195 mg
  • Carbohydrate: 16 g
  • Fiber: 7 g
  • Sugar: 2 g
  • Protein: 6 g

Sunflower Seed and Hazelnut Bread

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