Gluten Free Vegan Seed Bread

When I saw this post on the blog, My New Roots, I was ecstatic. I am a bread lover at heart. Gluten free bread is not the best though, let's face it. But, finally a recipe that was both nourishing and tasty! I made it right away and we fell in love with it instantly. I've now made it more times than I can count and have adapted the recipe to suit our needs. It is now nut free and sugar free. My goal is to produce a version that is grain-free as well. This has the yummiest texture and a deliciously nutty flavor. Do not eat it with the intention that it will replicate a normal slice of bread - it won't. However, I don't think you'll be disappointed. It is a piece of seedy delicious heaven!

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Gluten Free Vegan Seed Bread

makes 1 loaf, adapted from My New Roots

1 cup sunflower seeds

1/2 cup flax seeds (whole)

1/4 cup chia seeds*

1/4 cup hemp seeds*

1/2 cup gluten free rolled oats

1 cup flaked quinoa

2 tablespoons chia seeds

4 tablespoons psyllium seed husks

1 teaspoon real salt

pinch of unprocessed powdered stevia, optional

3 tablespoons olive oil or melted coconut oil

1 1/2 cups filtered water

Combine all the dry ingredients in a bowl and mix with a fork. Next add oil and water to the dry ingredients and stir well. The dough will be thick but easy to stir. Line a loaf pan with parchment paper (do not skip this step) then pour the bread batter into the pan. Press down with your fingers to smooth out the batter and flatten the top. Let the bread sit on the counter for 2 hours up to overnight. The dough is ready when it retains its shape. Place the loaf pan in a preheated 350 degree oven and bake for 20 minutes. After 20 minutes, remove the bread from the pan and place it upside down directly on the rack (sitting on the parchment paper if you wish) and bake for another 20 minutes. Flip the bread one more time and continue to bake for 20 additional minutes. The bread is done when it sounds hollow when tapped. Cool completely before slicing and enjoy!

*Instead of using 1/4 cup chia and 1/4 cup hemp seeds, you can use 1/2 cup pumpkin seeds if you wish