When I say that this is better than bread, what I mean is that it is better than bread for your gastrointestinal system. Let's not even talk about commercially produced bread because that shelf-stable mutant food isn't really bread.
But what about artisanal or homemade sourdough or sprouted breads? While those are definitely better options than most breads, I prefer to keep my morning carb intake lower (protein, healthy fats, and vegetables high) and eat this when I want that carb-y feeling. The great thing about this bread is that it is high in fiber which is great for the microbiome. One note- this bread turns out a bit different every time. It's important not to skip the step of letting it sit for two hours. This is necessary to get the right consistency.
1/2 cup Sunflower Seeds
1/2 cup Whole Flax Seeds
1/2 cup Pumpkin Seeds
1/4 cup Chia Seeds
2 cups Oats (rolled)
1/4 cup Psyllium Husks
1/2 tsp Sea Salt
3 tbsps Avocado Oil or olive oil, coconut oil also works
1 1/2 cups Water
1. In a large bowl, combine sunflower seeds, flax seeds, pumpkin seeds, chia seeds, oats, psyllium husks and salt. Mix well.
2. In a separate bowl, whisk together the avocado oil and water. Add the wet ingredients to the dry ingredients and mix very well until everything is combined.
3. Line a loaf pan with parchment paper, allowing the ends of the parchment to come higher than the sides of the pan. Pour in the mixture. Let it stand for two hours (or overnight) to thicken further.
4. Preheat the oven to 350ºF (177ºC). Place the loaf pan in the oven and bake for 20 minutes. Then remove the loaf from the pan by pulling up the sides of the parchment. Remove the parchment and place the loaf upside down directly on the oven rack and bake for another 30 minutes.
5. Remove from the oven and let it cool completely before slicing. Enjoy!