Life Changing Bread



1 cup sunflower seeds

½ cup flaxseeds

½ cup hazelnuts/almonds

1 ½ cups oats

3 tbs chia seeds

4      tbs psyllium husks

1 tsp fine grain celtic sea salt

1 tbsp maple syrup/rice malt syrup/honey

3 tbs melted coconut oil/ghee

1 ½ cups water

*Flexible loaf pan required for this recipe


In a flexible silicone loaf pan combine all dry ingredients stirring well. 

Whisk maple syrup, oil and water together – add to dry ingredients and mix until combined and dough is thick (can add more water if dough too thick). 

Smooth out top with back of spoon and sit on counter for minimum of 2 hours (i often leave mine overnight and cook the following day).

To ensure dough is ready it should retain its shape when you pull sides of loaf pan away. 

Preheat oven to 175 deg Celcius. 

Bake for 20 minutes. 

Remove bread from loaf pan, place upside down directly on the oven rack and bake for another 30-40 minutes. 

Bread is done when it sounds hollow. 

Let cool completely before slicing. 

Store in sealed container for 5 days. 

Freezes well in slices, can be toasted.