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!
1cuporganic unsweetened whole-grain puffed cereal**Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
1/3cuporganic dried apricots, chopped
1/3cuporganic golden raisins, chopped
1/4cuporganic creamy almond butter
1/4cuporganic brown or coconut sugar
Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins. Toss to combine.
Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium low heat, stirring frequently, until the mixture bubbles lightly for 2-5 minutes.
Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with coconut oil and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if needed). Refrigerate until firm, about 30 minutes. Cut into 8 bars.