March 21, 2016

  • 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)
  1. In a bowl mix all the dry ingredients (flax, oats, pumpkin seeds, husk powder, salt)
  2. In a different bowl mix the maple syrup, melted coconut oil, water and chia gel.
  3. 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.
  4. 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.
  5. 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)
  6. Pre-heat oven to 350F
  7. Bake for 35-40 minutes. For crispy edges you can take the bread out of the form for the last 10 minutes.
  8. 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.

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