Preparation Time
45 -minutes, make 1 large or two smaller loaves


1 cup raw sunflower seeds
½ cup flax seeds
½ cup raw hazelnuts or almonds
1 ½ cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoon if using psyllium husk powder)
½ teaspoon fine grain sea salt
1 tablespoon organic maple syrup
3 tablespoons melted coconut oil (place in a microwave-safe bowl and heat for 20 to 30 seconds checking at the 20 second mark to see if the oil has liquified)
1 ½ cups water


Combine all the dry ingredients in a large mixing bowl and mix with a wooden spoon until thoroughly combined. In another small bowl, whisk the maple syrup, coconut oil, and water together. Add the wet ingredients to the dry ones and, using a wooden spoon, stir very well until the mixture looks very moist and the dough is thick and adherent.

Transfer the dough to one large or two small bread pans. Using a spoon, press the dough firmly into the pans and then smooth out the top with the back of the spoon. Cover with plastic wrap and let the bread rest at room temperature for 2 hours.

Once the dough has rested, preheat oven to 350°F.

When the oven is hot, transfer the loaf pans to the oven on the middle rack. Bake for 20 minutes, then remove the bread from the oven and slide it out of the loaf pan onto a baking sheet upside down. (You can drag a small thin knife around the edges first to loosen the bread from the pan before you invert it.) Place the baking sheet with the bread back in the oven and bake for another 25 minutes. Let the bread cool slightly then serve immediately, while warm, for best results. You can also cool the bread completely and store it in the refrigerator for up to a week, or in the freezer for up to two months.