This is very hearty bread and should be toasted to a golden brown before serving. This bread goes from 1 bowl into a loaf pan into the oven. There is no proofing time required. Store bread in an airtight container in the refrigerator for up to 5 days or in the freezer up to 6 months.
MACROS PER SLICE: 2 grams net carbs, 6 grams of fat, 8 grams of fiber, 7 grams of protein
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 16slices
Ingredients
1 1/2cupsraw pumpkin seedsdivided
1cupraw sunflower seeds
1/2cupflax seeds
1/2cupchia seeds
1/2cuppsyllium husks
1teaspoonpink Himalayan salt
1/16teaspoonpowder stevia {see notes}
3tablespoonscoconut oilmelted
1 1/2cupswarm filtered water
Instructions
Preheat the oven to 350 degrees and line a 1-pound loaf pan with parchment paper and set aside.
Pulse 1 cup pumpkin seeds in a food processor or blender until finely chopped. It should be nearly flour consistency {as shown in the images}.
In a large mixing bowl combine the pumpkin seed flour with the remaining pumpkin seeds, sunflower seeds, flax seeds, chia seeds, psyllium husks, salt and stevia.
Add in the warm water and melted coconut oil and stir until the batter is well-combined and thick. Press and pack the batter into the loaf pan. Bake for 45 minutes.
Flip the pan onto a baking sheet and remove the loaf pan. Continue to bake the bread without the loaf for the remaining 15 minutes.
Cool completely and slice into 16 pieces.
Toast the bread to a golden brown prior to serving. This is key!
Notes
If desired, you can use 1 tablespoon of maple syrup in place of the stevia.