This is my new favourite bread, it is low in carbs, gluten free and tastes absolutely delicious! It is full of nuts and seeds so a great source of protein and good fats.
This is based on a recipe from My New Roots.
140g sunflower seeds
100g ground flax seeds
70g hazelnuts or almonds (or any raw nuts)
150g gluten free rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks
1 tsp. sea salt
1 Tbsp. maple syrup
3 Tbsp. olive oil or melted coconut oil
350ml water
Combine all the dry ingredients in a bowl. Whisk together the maple syrup, oil and water and add to the dry ingredients mixing thoroughly. Spoon the dough mixture into a lined loaf tin and smooth out. Leave in the tin overnight (or for a few hours) so that the psyllium husks and chia seeds completely absorb all the water.
Preheat oven to 350°F / 175°C.
Place loaf tin in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.