Ingredients
Scale
- 2 cups assorted nuts and seeds (I used chopped walnuts, sliced almonds, sunflower seeds, pumpkin seeds and sesame seeds)
- 1/2 cup flax meal
- 1 1/2 cups oat bran (or oatmeal)
- 1/2 cup sourdough starter (optional)
- 3 Tablespoons psyllium husk powder
- 2 Tablespoons chia seeds
- 1 teaspoon sea salt
- 3 Tablespoons real maple syrup
- 3 Tablespoons melted grass fed butter (such as Kerrygold … or substitute oil of choice)
- 1 3/4 cups water
- 1 egg
- 1/2 – 1 cup brown sugar (to taste)
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dates
- 1/2 cup dried cranberries
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
Instructions
- In a large mixing bowl, stir all ingredients together except the egg until well mixed. Cover and let rest at room temperature for 8 – 12 hours. This gives the psyllium and chia seeds time to bind together the bread ingredients. Right before ready to bake, stir in the egg, sugar, fruits and spices.
- Preheat the oven to 350 F. If you have a pizza stone, set the pizza stone in the oven. Line 2 – 9 x 5 inch loaf pans with parchment paper, divide the dough in half and gently add the dough to the pan.
- Bake at 350 F. for 20 minutes. Remove from oven.
- Take each loaf out of the pan and flip it upside down on the parchment paper. Slide the loaf (with parchment paper) back into the oven and bake for another 30 – 40 minutes or until the loaf sounds hollow when tapped.
- Let cool for at least 10 minutes before slicing.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.