- Yield: 1 loaf
- 1 cup (140 g) sunflower seeds
- ½ cup (90 g) flax seeds
- ½ cup (70 g) hazelnuts or almonds
- 1½ cups (150 g) gluten-free rolled oats 2 tablespoons chia seeds
- 4 tablespoons / 32 g psyllium seed husks (3 tablespoons / 24 g if using psyllium husk powder) 1 teaspoon fine sea salt
- 1 tablespoon caraway seeds
- 1 tablespoon pure maple syrup (for sugar-free diets, substitute a pinch of stevia) 3 tablespoons coconut oil or ghee, melted ½ cup / 100 g Kalamata olives, pitted and chopped
How to Make It
- In a flexible silicone loaf pan (or a parchment-lined loaf pan) combine the sunflower and flax seeds, hazelnuts, oats, chia seeds, psyllium seed husks, sea salt, and caraway seeds, stirring well.
- Whisk the maple syrup, oil, and 1½ cups / 340ml water together in a measuring cup. Add this mixture plus the chopped olives to the dry ingredients, and mix until everything is completely soaked and the dough becomes very thick (if the dough is too thick to stir, add 1 or 2 teaspoons of water until it is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter covered for at least 3 hours, or overnight.
- Preheat the oven to 350°F / 180°C.
- Bake the loaf on the middle rack of the oven for 20 minutes. Remove the bread from the loaf pan, turn it upside down directly onto the oven rack, and bake for another 30 to 40 minutes. (The bread is done when it sounds hollow when tapped.) Let the bread cool completely before slicing; to slice it easily, use a very sharp, smooth knife instead of a serrated bread knife.
- Store the bread in a tightly sealed container in the refrigerator for up to 5 days. (It freezes well, too, so slice before freezing for quick and easy toast!)