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Activated Nut and Seed bread

Gluten-free Vegan bread

Soaked and activated seeds and nuts baked into a a moist bread that stores well too! Overnight soaking time needs to be included.
Total Time 2 hrs 15 mins
Course Bread, Breakfast, Side
Cuisine Gluten Free, Paleo, Vegan
Servings 10

Ingredients
  

From Kokonati

  • ¼ cup Kokonati Organic Coconut flour
  • 3 tbsp Kokonati Organic Virgin Coconut oil melted
  • tbsp Kokonati Organic Coconut Nectar
  • ½ - 1 tsp Heirloom Pepper powder

From other grocery shopping

  • 2-3 cups filtered water use as needed
  • 1 cup raw sunflower seeds soaked overnight and drained
  • 1 cup raw almonds soaked overnight and drained
  • 1 cup rolled oats gluten free
  • ½ cup raw pumpkin seeds soaked overnight and drained
  • ½ cup flax seeds
  • 3 tbsp psyllium husk powder
  • 2 tbsp chia seed ground
  • tbsp sesame seeds
  • 1 tsp caraway seeds ground
  • 1 tsp sea salt
  • 2 tsp baking soda
  • small pinch of dried tarragon

Equipment

  • 9 X 5 in bread loaf pan lined with baking paper
  • Large & small mixing bowl

Instructions
 

  • Measure the nuts/seeds first, and soak the overnight ones. Drain and spread on an absorbent tea towel or napkin to dry excess moisture.
  • In a food processor grind flax & chia seeds until fine. Grind together almonds, sunflower seeds, until a moist crumbly powder is formed.
  • Place grounds seeds and nuts in a large mixing bowl and combine with the other dry ingredients (oats, pumpkin seeds, psyllium husk, sesame seeds, coconut flour)
  • In a small mixing bowl, whisk together melted coconut oil ,coconut nectar, herbs/spices, and water (2cups) until combined.
  • Now combine contents of the small mixing bowl with the contents of the large mixing bowl, adding more water if required to form a doughy texture. Stir until well combined- the psyllium husk, chia, flax seeds, and coconut flour will rapidly absorb the water and create a dough texture
  • Pour the dough mixture into the prepared bread loaf pan.
  • Evenly spreading the mixture and press down until firm and flat on the top.
  • Let sit at room temperature for about 2 hours (or more). This is important as the chia seeds, flax seeds, psyllium, and coconut flour will have more time to absorb the liquid and soften.
  • Preheat oven to 170 °C
  • Bake for 60 minutes, remove bread loaf pan .
  • Gently flip the hot (fragile) brad onto a tea towel and place the bread loaf (without the pan) directly onto the baking rack in the centre of the oven, bake for an additional 40-60 minutes or until golden brown and firm.
  • Let cool at room temperature before slicing
  • Store the bread in an airtight container in the refrigerator for 5-7 days.
  • You can also freeze this loaf in individual slices.
  • Enjoy!