Bread not Bread

Got seeds 'n nuts? Make this!

Do you call something 1.5" tall bread? If so, then this is a wicked bread! Super easy and a good snack with peanut butter (of course), avocado, or just on it's own. 

1 cup Pumkin seeds (or sunflower)
1/2 cup Flax seeds
1/2 cup Hazelnuts or almonds
1 1/2 cups Rolled oats (use GF if you're GF like me)
2 Tbsp Chia seeds
4 Tbsp psyllium seed husks
1 tsp Sea salt
1/4-1/3 cup Goji berries, or chopped figs or dates (optional)
1 Tbsp maple syrup (optional, I don't use it)
1 tsp Cinnamon (optional)
3 Tbsp melted coconut oil
1 1/2 cups Water

Mix the dry stuff together in a bowl. Whisk up the wet stuff and add it to the bowl with the rest of the ingredients. Mix up real good, it should be pretty stiff and not runny. Put into a silicon loaf pan or a regular loaf pan lined with parchment. Flatten it out and let it rest on the counter for 2 hours or overnight to firm up.

Bake in the oven at 350 for 20 minutes. Remove from loaf pan by flipping it over onto a cookie sheet (or lifting it out with the parchment paper). Return to oven for another 30-40 mins. You'll know it's done when you tap on it and it sounds hollow. Let it cool on a rack. It freezes really well if you want to save some for later, just cut into 1" slices first and freeze on cookie sheet. This will keep on the counter for a few days.

yummy - gluten free - portable

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