| 12 | 60 | 162 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 12 |
| 1 1/2 cup | Quinoa flakes, organic (or rolled buckwheat flakes available at amazon.ca) |
| 1 cup | Sunflower seeds |
| 1/2 cup | Pumpkin seeds (pepitas) (or almonds) |
| 1/2 cup | Flaxseeds |
| 1/4 cup | Psyllium seed husk (if using psyllium seed powder reduce to 3 tbsp. Available at amazon.ca) |
| 2 tbsp | Chia seeds, ground |
| 1 tsp | Turmeric, ground |
| 1 tsp | Ginger, ground |
| 1 tsp | Sea Salt |
| 3 tbsp | Coconut oil (melted, divided) |
| 1 tbsp | Coconut syrup/nectar (available at Marty's) |
| 1 1/2 cup | Water, filtered |
Grease a 9 x 5 inch loaf pan with 1 tsp coconut oil.
In a large bowl combine all the dry ingredients stirring well.
In a separate bowl, whisk together the remaining coconut oil, coconut nectar and water. Add this to the dry ingredients and mix well. You should end up with a very thick dough.
Transfer dough to the loaf pan and press very firmly to prevent a crumbly loaf.
Let sit on the counter for at least 2 hours or overnight, covered with a kitchen towel. The bread is ready to bake when it retains its shape but pulls away slightly from the edge of the pan.
Preheat oven to 350 F.
Place the pan on middle rack in oven and bake for 20 minutes.
Remove the bread from pan and place it upside down directely on the rack in the oven. Bake for another 25 minutes. The bread is done when it sounds hollow when tapped.
Let cool on a wire rack before slicing.
Makes one 9 x 5 inch loaf (12 slices) Will keep for up to 5 days in an airtight container in the fridge. Can also be sliced and frozen (with parchment between the slices) for up to 3 months.
Preparation time does not include bread proofing for a minimum of 2 hours to overnight.
| Meat Alternative | 0.5 |
