SEED BREAD

SEED BREAD

I am trying to eat healthier, so I wanted to create a seed bread that was simple. I like that all the ingredients on this list are clean. Try the Universal Version and the Everything Seasoned Version! Serves 6.

INGREDIENTS:

Universal Seed Bread:
1 cup raw sunflower seeds
½ cup pumpkin seeds
½ cup sliced almonds
cup chia seeds
cup hemp hearts
2 Tbsp sesame seeds
cup flax seeds
½ cup psyllium husk powder
1½ tsp JF Universal Salt
½ tsp coconut sugar
1½ cup water, boiled
 
Everything Seasoned Seed Bread:
2 Tbsp poppy seeds
2 Tbsp onion powder or dried minced onion (preferred)
2 Tbsp garlic powder or dried minced garlic (preferred)
cup raw sunflower seeds
½ cup pumpkin seeds
½ cup sliced almonds
⅓ cup chia seeds
cup hemp hearts
2 Tbsp sesame seeds
cup flax
½ cup psyllium husk
1½ tsp JF Spicy Salt
1¾ cup water, boiled 

PROCESS:

Universal Seed Bread:
Preheat your oven to 400º. In a large bowl, combine the sunflower seeds, pumpkin seeds, sliced almonds, chia seeds, hemp hearts, sesame seeds, flax, psyllium husk, JF Spicy Salt, and coconut sugar. Grease your loaf pan really well. Pour boiling water over the seed mixture. Mix well. Push the ‘dough’ into the loaf pan. Bake this at 400º for 1 hour. Let cool for 1-2 hours in the loaf pan before serving. 
 
Everything Seasoned Seed Bread:
Make the everything seasoned seed bread exactly the same as the above ‘Universal Seed Bread.’ There are only a few differences. This version adds the additional seasonings and omits the coconut sugar. This version calls for a bit more water because the extra seasoning and seeds cause it to dry out more.

 

To store:
I like to keep mine in an airtight container in the fridge for up to a week (if it lasts that long!) or you can slice it into individual slices and freeze it. Pull out the slices as you need them so you always have toast on hand.


Recipe adapted from Goop.