When I saw the original recipe for this bread here I knew I had to try it. I have flax, chia and nuts or seeds regularly so this would be a nice and new way to enjoy them. The portable bread is also a great alternative to pre-packaged bars that I sometimes buy for hiking trips. My mind is spinning with all the possibilities for this….I’ll be taking some to my T-Tapp retreat and enjoying it for breakfast too!
The original recipe has a few things I didn’t bother adding…ie. salt or oil and honestly I don’t know if it makes a huge difference but I’m happy that my version tasted so good. I’ve doubled the amount because it freezes so well. Once it has cooled down I store one loaf, already sliced, in the fridge and the other I wrap each slice and freeze it all in a bag and remove how much we need once in a while.
Apple Cinnamon Seed Bread
2 cups raw, unsalted sunflower seeds
1 cup flax seeds, whole
1.5 – 2 cups chopped dried apple slices
3 cups rolled oats
4 tbsp whole chia seeds
1.5 Tbsp ground cinnamon
8 Tbsp whole psyllium husk
3.5 cups water
Combine all the ingredients in a bowl then split it between two silicone loaf pans. Smooth the top and let it rest uncovered at room temperature for at least two hours or even overnight. To make sure it’s ready it should hold it’s shape if you pull the sides of the pan away.
Bake on middle rack in a preheated 350F oven for 20 minutes. Remove the bread from the loaf pans and place upside-down right on the middle rack. Bake for 40 minutes until the loaves sound hollow when tapped.
Let them cool for 30 minutes…you have to!
Store in an airtight container for five days in the fridge or freeze up to two months.
Try this toasted…it’s sooooo good!