Description
Paleo, vegan, nut-free, easy homemade seed bread
Ingredients
Scale
- 2 cups roughly chopped coconut flakes, toasted
- 1 cup roasted shelled sunflower seeds
- 1/2 cup roasted shelled pumpkin seeds
- 1/2 cup whole roasted flax seeds
- 1/4 cup hemp seeds
- 3 Tbs psyllium husk powder
- 2 Tbs chia seeds
- 1 tsp sea salt
- 4 drops monk fruit extract, optional
- 3 Tbs melted coconut oil
- 1–3/4 cups water
Instructions
- In a large bowl, mix together the dry ingredients, then stir in the wet with your hands until it’s all thick.
- Cover the bowl of “dough” and let it sit on the counter for at least 2 hours, or overnight.
- Preheat your oven to 375°F and line a loaf pan with parchment paper. Scoop the dough into the pan and smooth it out.
- Bake the bread for 50 minutes, then turn your oven temp down to 300°F & let it bake for 15 more minutes.
- Let the bread cool completely on a wire rack before slicing. When ready to slice, make thin slices. You can toast it or not toast it! Store covered in a dish towel on the counter.