I love this bread alternative, the hardiness of the loaf keeps me full until the next meal. Because it contains absolutely no flour, the loaf is gluten-free…just make sure to use Gluten Free oats if you are Gluten sensitive. It goes great with nut nut-butters, avocado, and really anything you put on bread. Yum, I just love it!!

Ingredients

1 cup Oats
1 cup of Pumpkin Seeds
1/3 cup flaxseeds
1/3 chopped Hazelnuts
2 tbsp chia seeds
3 tbsp psyllium husk
1 tsp salt
4 tbsp coconut oil
1 1/2 cup warm water

If you want to add flavor you can add a tablespoon of nutritional yeast or a tablespoon of nori.

Directions

Mix all dry ingredients in a big bowl. Melt coconut oil and once cooled add to the water and stir. Pour oil/water into dry mix, mix well for about a minute. The mixture will be thick almost gelatinous and if the mixture feels too dry add water by the tablespoon, but it should not be too watery. Finally, mold the bulk into a 900g tin loaf…pat down evenly and let the bread sit on the counter for around two hours.

Finally, place in oven at 360 degrees and bake for 30/40 minutes.

Let cool before cutting. I do like to keep it in the fridge, it is kept for longer and helps it toast better.

Enjoy!