Seed Bread by Upasana Bijoor
- 1 cup raw sunflower seeds
- 1/2 cup pepitas
- (raw pumpkin seeds)
- 1/2 cup mixed seeds. Hemp seeds, more raw pumpkin seeds and sesame seeds
- 1/4 cup ground flaxseed
- 1/4 cup chia seeds .
- 1/2 cup chopped walnuts and almonds
- 1/4 cup finely chopped dried cranberries
- 1/4 cup psyllium husk powder (important ingredient)
- 1/2 tsp sea salt
- 1/2 teaspoon baking powder
- 2 table spoon date paste
- 1/4 cup tahini
- (Sesame seeds butter)
- 1/4 cup water
Preheat the oven to 375 degreees.
Line a standard-sized loaf pan with parchment paper with the ends sticking out over the sides so you can lift the finished bread out of the pan.
Add everything except the tahini and water to a large mixing bowl and stir to combine.
Add the tahini and water and stir into a thick, doughey paste.
Place the dough in the lined loaf pan and use your hands to evenly spread/press it into the pan until flat.
Bake for 50 minutes. If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.
Remove from the oven. Let it sit for a couple of minute. Use the parchment paper to lift the loaf out of the pan.
Let it cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.