Amazing Seed Bread
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 dried Cranberries (sweetend without sugar--only fruit juice)
2 cups water
big pinch grey celtic sea salt/himalayan salt
Place all dry ingredients in medium bowl. Stir to combine.
Add water, stir well until all water is incorporated.
Leave covered on counter for at least 1 hour. You can leave this over-night, also.
Pre-heat oven to 350.
Transfer to parchment-lined glass loaf pan or a silicone loaf pan.
Bake for 45 minutes. Let sit for 15 minutes before removing from pan.
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.