My niece sent me this recipe to try. I made my version, of course, and it’s a really good change from the ordinary. You can enjoy it with sweet or savory. I like it with marionberry jam! It’s pretty hardy, and nutrient dense.
(Breakfast) Nut and Seed Loaf (Gluten Free)
Ingredients
- Parchment paper to fit inside loaf pan
- 1 1/2 cups rolled oats
- 3/4 cup sunflower seeds
- 1/3 cup flax seeds
- 3/4 cup coarsely crushed hazelnuts, almonds, or other (I used a few macadamia and Brazil nuts also)
- 3 TBSP psyllium husk powder (in supplement department)
- 2 TBSP chia seeds
- 1 tsp sea salt
- 1 TBSP cane syrup, sorghum, maple, agave, or honey
- 1 TBSP vanilla extract
- 3 TBSP melted extra virgin coconut oil
- 1 1/2 cups TAZO chai latte tea or water or other liquid of your choice
Instructions
- Wet parchment paper, and squeeze dry. Mold it to the inside of the loaf pan. Wetting parchment allows it to mold to any shape easily.
- In a large bowl stir together oats and next 6 ingredients.
- In a smaller bowl, or measuring cup, stir together all the wet ingredients. Pour over dry ingredients, and mix well. It will be thick, not at all like a batter. If it's too dry, add a little more moisture.
- Place in lined loaf pan, and smooth top. Let it sit for 2 - 8 hours, before baking.
- Heat oven to 375.
- Bake for 20 minutes.
- Remove loaf, with parchment and bake directly on rack for additional 30 - 40 minutes, until done.