3 tablespoons meltedHealthworks Coconut Oil
- 4 tablespoons Healthworks Psyllium Husk Powder
1 tablespoon Chia gel (to make a gel add 1 tablespoon of Healthworks Chia Seeds to ⅓ cup of water. Allow to sit for at least 15 minutes, mixing every 5 minutes)
1 tablespoonHealthworks Chia Seeds
- 2 tablespoons Healthworks Hemp Seed
1 cuppumpkin seeds
- 1⅔ cup old fashioned oats
¼ cup walnuts, roughly chopped
¼ cuphazelnuts, roughly chopped
- ½ cup ground and roasted flax seed
- 1 tablespoon maple syrup
- 1 teaspoon fresh ground sea salt
- 1½ cups water
- 2 tablespoons almond flour (you can use fine ground almonds as well)
- In a bowl mix all the dry ingredients (flax, oats, pumpkin seeds, husk powder, salt)
- In a different bowl mix the maple syrup, melted coconut oil, water and chia gel.
- Mix everything together, if it is too dry and crumbles (it isn’t sticky) add a teaspoon or more of water. It should have the consistency of wet sand.
- Wipe a brick sized bread pan (banana nut loaf pan) with coconut oil and add the bread mixture. Squeeze down the top so it is nice and smooth.
- Cover with plastic wrap and let it sit at room temperature for at least 2 hours as the chia must absorb the water. (max 24 hours)
- Pre-heat oven to 350F
- Bake for 35-40 minutes. For crispy edges you can take the bread out of the form for the last 10 minutes.
- Let cool completely. This can be stored at room temperature for up to 5 days and may also be frozen.
Note: Psyllium is very important in this recipe as it acts as the glue to hold the bread together.