3/4cupOrganic Sprouted Almonds, toasted and chopped
3/4cupOrganic Flax Seeds
1/3cupOrganic Psyllium Seed Husks
3tablespoonsOrganic Chia Seeds
2teaspoonsHimalayan Pink Salt
2 1/2cupsfiltered water
2 tablespoonsmaple syrup
Organic Coconut Oil to grease pan
Preheat oven to 350 degrees. Grease loaf pan and set aside.
Spread sunflower and pumpkin seeds on a baking sheet and toast until golden brown (about 15 minutes). Stir them halfway.
Mix all ingredients in large bowl until well incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once well mixed, dump mixture into oiled loaf pan. Cover and set in fridge for 4-12 hours.
Remove from fridge and allow to come to room temperature (about 2 hours). Preheat oven to 400 degrees. Bake loaf for 55-60 minutes.
Remove from oven and let rest 5-10 minutes. Remove from pan and allow to cool on a wire rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool. ENJOY!