Flourless Nut and Seed Loaf

 My husband is on a fairly strict diet, of mainly whole foods, and he is avoiding all processed foods, including recipes that might "process" whole oats.  He is really consistent and never complains about not being able to eat any kind of bread related product, but when I saw this recipe, I was super motivated to give it a try.  It takes a little while to make as you need to let the bread sit, but other than that, it was easy to make, and my husband enjoys it.  At least it gives him something else to eat.  If someone you love is on a restricted diet or you just feel adventurous, give this loaf a try.  It comes from the magazine, The Best of America's Test Kitchen 2017.

 Ingredients
1 cup raw sunflower seeds

1 cup sliced almonds

1/2 cup raw pumpkin seeds

1 3/4 cups old-fashioned rolled oats (use g.f. oats if you are gluten-free)

1/4 cup whole flaxseed

3 Tb. powdered psyllium husk (I found this at a health food store)

1 1/2 cups water

3 Tb. coconut oil, melted and cooled

2 Tb. maple syrup

3/4 tsp. salt

 Heat oven to 350 degrees f.  Combine sunflower seeds, almonds, and pumpkin seeds on a rimmed baking sheet and bake in the middle of the oven until lightly browned, about 10-12 minutes.  Stir occasionally.  

 Meanwhile, stir together oats, flaxseeds, and psyllium husks. 

Line bottom of 8 1/2 by 4 1/2 inch loaf pan with parchment paper and spray with vegetable spray.  

When the seed mixture is ready, remove from the oven and let it cool slightly.

 Then add seed mixture to oat mixture

 Combine 1 1/2 cups water, 3 Tb. coconut oil, and 2 Tb. maple syrup, and salt.

 Add to dry mix and combine, making sure it is fully mixed.

 

 Put mixture into prepared loaf.  Using your wet hands (or the spatula), press dough into corners and smooth the top.  

 Cover loosely with plastic wrap and let sit for 2 hours (mixture should be fully hydrated and cohesive).

  Remove plastic and bake in a 350 degree F oven for 20 minutes.  Invert loaf onto a wire rack set in a rimmed baking sheet.  Remove pan and discard parchment.  Bake loaf (still inverted) until deep golden brown and loaf sounds hollow when tapped, 35-45 minutes.

 Let loaf cool on rack for 2 hours (if you can wait that long - we couldn't).

 This can be stored at room temperature, uncovered, for three days; do not wrap.  If you want to store it longer in the freezer, you can wrap in plastic and freeze for up to 1 month.

 My husband likes to have this with freshly grated Parmesan