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


  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g flax seeds (I like to use ground flax seeds)
  • ½ cup / 65g hazelnuts or almonds
  • 1 ½ cups / 145g rolled oats
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
  • 1/2 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
  • 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 Tbsp. melted coconut oil or ghee
  • 1 ½ cups / 350ml water
  1. Combine all dry ingredients in a bowl. Mix well. In another bowl, whisk maple syrup, oil and water together.
  2. Add the wet ingredients to the dry ones and mix very well until everything is completely soaked and dough becomes very thick.
  3. Place the dough into one large or two small bread pans. Using a spoon, press firmly into the pan and then smooth out the top with the back of the spoon.
  4. Let sit out on the counter for at least 2 hours.
  5. Preheat oven to 350°F / 175°C.
  6. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down on a baking sheet and bake for another 25 minutes.
  7. Serve.