1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds (I used hazelnuts)
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil
1 ½ cups / 350ml water
1. If you have a flexible, silicon loaf pan, I'd recommend using that. If you don't, a regular loaf pan will work just fine - I greased mine and inserted a piece of parchment paper for easy removal from the pan. Combine all of the dry ingredients in the loaf pan, stirring well. In a measuring cup, whisk maple syrup, oil and water together. Add the liquids to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight (I let mine sit overnight). To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Yield = approximately 4 cups
7 cups of sliced apricots (approximately 15 small apricots)
2 cups sugar
1/4 fresh lemon juice
1. In a medium saucepan,combine the apricots, the sugar and the lemon juice and bring the mixture to a boil over medium heat, stirring often so the jam doesn't stick or burn. Simmer the jam until it’s thick but some chunks of fruit remain, approximately 30 minutes.
2. Remove the pan from the heat. Let cool, transfer to a plastic container with a tight fitting lid or jars, and refrigerate. The jam will keep in the refrigerator for approximately a week.