Very Nutty Superbread

V | VEG | P | GF | SF | DF

How It's done:


1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup hazelnuts
1/4 cup flax seeds
1 1/2 cups rolled oats
1 1/2 cups filtered water
2 tbsp chia seeds
4 tbsp psyllium husks
3 tbsp coconut oil. Melted
1 tsp sea or fine ground rock salt


Place all dry ingredients together in a large bowl and set aside. In a small bowl, whisk oil and water together. Add to dry ingredients and mix until a doughy consistency is formed. Transfer dough to a bread tin (a silicone tin will work well, otherwise grease a traditional tin with coconut oil before adding the dough) and allow it to sit for 1-2 hours so all the liquid is fully absorbed and the mix becomes firm. Preheat the oven to 175 degrees Celsius and bake for approximately 20 minutes, then remove it from the tin, place it back on an oven rack and bake for a further 30 minutes or until the bread makes a hollow sound when tapped with your fingers. Once cooked, allow the bread to cool completely before slicing (otherwise it will crumble). Will keep in the fridge for up to 5 days or freeze for up to 2 months.

Cooking Time

50 min