Preheat Oven to 350. Use coconut oil to grease your loaf pan. Set Aside.
Spread sprouted sunflower seeds and sprouted pumpkin seeds on a baking sheet and toast for roughly 15 minutes until they are golden brown. Stir them halfway.
Dump all dry ingredients into large bowl, then add all wet ingredients.
Mix all ingredients really well until incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once it is well mixed, dump mixture into oiled loaf pan.
Cover and set in fridge for a minimum of 4 hours. I typically do 12 hours.
Remove from fridge and allow to come to room temperature, roughly 2 hours.
Preheat oven to 400.
Bake for 55-60 minutes.
Remove from oven and take out of pan. Allow to cool on a cooling rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool.
1Organic Lemon, Juicedor 2 Tablespoons of lemon juice
1/2 Teaspoonsea salt
1. Soak barley for 10-12 hours to rehydrate. Drain. Bring fresh water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45-50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion and saute until golden brown.
In a small bowl mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
Layer the ingredients in a mason jar for on the go-sprouted energy.