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Anahata’s Beautiful Seed Bread

This seed bread is a really popular here at Anahata and everyone has been loving it – even preferring it to sourdough.

This recipe is provided by Anahata chef and nutritionist Nityatma.
It is suitable for Gluten-free, vegan, paleo and low-carb requirements
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup flaxseed/linseed
1 cup almonds (macadamia/hazelnut you choose)
3 cups rolled oats, or rolled buckwheat, quinoa or any other rolled seed/grain (I love it with buckwheat)
(Adjust here to make it gluten-free or paleo)
1/4 cup chia seeds
1/4 cup psyllium husk
1/4 cup melted coconut oil/ghee/butter/cacao butter
3 cups water
1 tsp sea salt
Optional: 1 tbsp maple syrup or honey (not needed for low carb, tastes delicious without)

Mix all dry ingredients.
Add liquid ingredients.
Oil a loaf pan and add the ‘dough’
Let it sit for at least 1 hour (works great overnight).
Place the pan in a pre-heated oven (175°C/350°F) for 20 min. Remove the loaf from the tin and bake for another 40 min to bake the crust. 
Let it cool completely before cutting, so that it doesn’t crumble. (I know, it’s hard to resist!)
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