I have made numerous versions of Susan's "Easy Gluten Free Seed Bread." She received this recipe from a friend, which is on her site as well. You can find the original version on her Rawmazing website. She pairs this bread with a White Bean Broccoli Soup, make sure to check it out! I am going to post my version below, but I encourage you to subscribe to her site as it is one of the best raw and cooked whole foods sites published!

Super Easy and Incredibly Delicious Recipe:

MAKES ONE MEDIUM LOAF

• 1/2 cup hemp seeds

• 1/4 cup chia seeds

• 1/4 cup ground flax

• 1/2 cup sunflower seeds

• 1/2 cup pumpkin seeds

• 1 1/2 cups rolled oats

• 1/2 cup toasted walnuts

• 1/2 cup almonds

• 1/4 cup dates

• *** put all the above in a food processor/vitamix/blender and pulse or grind for 10-20 seconds. Until nicely chopped, but not a flour texture.

• 1/4 cup psyllium husks

• 1/4 raisins

• 1/4 dried Cranberries (sweetend without sugar--only fruit juice)

• 2 cups water

• big pinch grey celtic sea salt/himalayan salt

1. Place all dry ingredients in medium bowl. Stir to combine.

2. Add water, stir well until all water is incorporated.

3. Leave covered on counter for at least 1 hour. You can leave this over-night, also.

4. Pre-heat oven to 350.

5. Transfer to parchment-lined glass loaf pan or a silicone loaf pan.

6. Bake for 45 minutes. Let sit for 15 minutes before removing from pan.

7. Slice, toast and enjoy!

Note: Feel free to add or take away from the ingredient list below. Susan's original recipe excludes almonds, pumpkin seeds, dates, and dried cranberries. If you exclude these items only add 1 3/4 cup of water.

#rawmazing #seedbread