3tbspcoconut oil melted, or olive oil + extra for greasing pan
2tbsppsyllium husks powder
1 ½cupwater
½cupalmonds
½cuphazelnuts
½cupsunflower seeds
½cupflax seeds
½cuppumpkin seeds
1tspsea salt
1tspfresh rosemaryminced, optional, for savory bread
Instructions
In a large bowl, mix psyllium husk powder and water together well and set aside for 5 minutes, or until a thick gel consistency forms.
Measure all the nuts and seeds and pulse in a food processor or blender until coarsely chopped. Mix well into the psyllium gel bowl.
Add the sea salt, 3 tablespoons of oil and the optional rosemary/or dried fruit. Make sure everything is very well combined to prevent the gel from turning into lumps when baking.
Set aside for 1 hour (optional but the end result will be better). When you’re ready to cook, preheat oven to 350° F and grease a 9x5 loaf pan with oil or ghee.
Pour into the loaf pan and bake for 60 minutes.
Remove from the oven and let cool completely before slicing!
Notes
Make ahead tip: Want to have this on hand for an easy snack or meal? Store in a towel in the fridge for up to a week or double the batch and freeze a loaf to have.