Seed loaf

Ingredients for 1 seed loaf:

• 150 grams of seeds: sunflower seeds, sesame seeds and pumpkin seeds
• 100 grams of flax seeds
• 2 tablespoons chia seeds
• 1 teaspoon fine grain sea salt
• 1 tablespoon honey or maple syrup
• handful of raisins
• 70 grams of nuts, such as almonds or cashew nuts
• pinch of cinnamon
• handful of grated coconut
• 3 tablespoons of melted coconut oil
• 250 to 350 milliliters water

1. In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, combine all dry ingredients, stirring well. Whisk honey/maple syrup, oil, and water together in a measuring cup. Add this 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). To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
2. Preheat oven to 175° C.
3. Place loaf pan in the oven on the middle rack, and bake for 40 minutes. Let cool completely before slicing.
4. Store bread in a tightly sealed container for up to five days. Freezes well too.

Tastes amazing with a little butter and sea salt...

Enjoy!