Seed and nut bread with dates
No kneading needed! No yeast required! For this bread, all you need is a big bowl and a variety of grains and nuts! This highly nutritious bread also freezes easily, so you can always have a fresh slice on hand - just slice it and keep it in a freezer bag. What is psyllium and why do we need it for this recipe? Psyllium is the seed of the plant that bears the Latin name Plantago ovata, also known as isphaghula. Psyllium is full of fibre, so much so that it has an extremely high capacity for absorption (almost 10 times its volume). Nutritionally, psyllium is praised for its cholesterol-fighting properties, as well it's ability to regulate blood sugar. It also has an excellent effect on intestinal health, helping to ensure regularity and eliminate impurities from the body. Psyllium is affordable and you can easily buy large quantities of it at health stores or online. It really can't be substituted by anything else in this recipe, since it binds the ingredients together thanks to its high mucilage content - these colourless gelling agents expand and create a viscous liquid on contact with water.
- 1 cup PRANA organic shelled sunflower seeds
- 1 cup PRANA organic raw walnuts
- 1 cup PRANA organic raw European almonds
- 1/3 cup PRANA organic whole sesame seeds
- 1/3 cup PRANA organic golden flax seeds flax seeds, ground
- 2 tbsp PRANA organic whole black chia seeds
- 1/3 cup PRANA organic raw European pumpkin seeds
- 10 PRANA organic Medjool dates, pitted and diced
- 2 tbsp psyllium
- 2 tbsp maple syrup
- pinch sea salt
- 1 1/4 cup filtered water
- Put all the ingredients in a large bowl, including water. Mix well with a spatula.
- Let sit for an hour.
- Preheat the oven to 350°F (180°C) and grease a rectangular baking pan or line it with parchment paper.
- Transfer the bread dough to the pan and place in preheated oven to bake for 50 minutes. Cover with aluminum foil if it begins to brown too much on the top.
- Let cool completely before removing from pan and slicing.
Note: It is normal for the bread to be a bit moist in the center. Let it cool and dry completely before serving.