The New year is here and its time to de-bloat from all those delicious, sugary, and carb loaded foods we may have had over the last few weeks. This low carb loaf is perfect for those bread cravings BUT loaded with FIBRE.

What you need:

  • 1 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1/2 hazelnuts
  • 1 1/2 cups rolled oats
  • 2 tbsp. chia seeds
  • 4 tbsp psyllium seed husk
  • 1 tsp fine sea salt
  • 1 tbsp maple syrup
  • 3 tbsp melted coconut oil
  • 1 1/2 cup water

What to do:

in a flexible, silicone loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything uis completely soaked and dough become very thick. (If dough is too thick to stir add one or two tablespoons of water). Smooth out the top with the back of a spoon, Let sit 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 it.

Preheat oven to 350°F / 175°C.

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).

Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Nutritional Information:
Makes 12 servings. Per serving – 192 kcal  14 g Carb, 6 g pro, 13 g fat