The Best Breakfast Bread, Vegan & Gluten-Free
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Serves: 8 slices
 
Adapted from My New Roots
Ingredients
  • 1 cup sunflower seeds
  • ½ cup ground flaxseed
  • ½ cup slivered almonds
  • 1 ½ cups rolled oats
  • ¼ cup psyllium husk flakes
  • ¼ cup raisins
  • ¼ cup chopped dried apricots or prunes
  • 1 tablespoon ground cinnamon
  • 1 teaspoon fine grain sea salt
  • 1 ½ cups water
  • 3 tablespoons melted coconut oil
  • 2 tablespoons maple syrup
Instructions
  1. Line a 9" x 5" loaf pan with parchment paper, leaving enough extra paper on the sides that you will be able to tug the loaf out when it's finished cooking.
  2. In a large bowl, stir the sunflower seeds, ground flaxseed, almonds, oats, psyllium husk flakes, raisins, dried apricots, cinnamon and salt together. Add the water, coconut oil and maple syrup, and stir until everything is combined.
  3. Cover the bowl and let the batter sit for at least 2 hours (or overnight in the fridge).
  4. Preheat the oven to 350°F. Bake the loaf for 20 minutes, then remove it from the oven and gently flip the load out of the tin and place it directly on the wire rack in the oven. Bake for another 30-35 minutes, until the edges are slightly crisp.
  5. Let the loaf cool before slicing, then enjoy fresh or refrigerate or freeze and toast to enjoy.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/08/23/the-best-breakfast-bread-vegan-gluten-free/