roasted garlic hazelnut seed bread

Recipe adapted from dishing up the dirt

Prep Time: 10 minutes/ Cook Time: 1 hour/ Serves: 1 loaf

  • 1 head of garlic

  • olive oil (for the head of garlic)

  • 1 cup sunflower seeds

  • 1/2 cup pumpkin seeds

  • 6 tablespoons of psyllium husk powder

  • 1/3 cup chia seeds

  • 1/3 cup hemp seeds

  • 1/3 cup flax seeds

  • 1/2 cup chopped hazelnuts

  • 2 teaspoons honey

  • 1 small teaspoon himalayan salt

  • 2 teaspoon dried rosemary

  • 1/4 cup extra virgin olive oil

  • 1 1/2 cups boiling water

  • coconut oil to oil parchment

Ingredients

Directions

Roasted Garlic

  1. Pre-heat your oven to 425F. Slice the top of the head of the garlic, exposing the cloves and rub a little oil over them. Wrap the head in parchment paper and place directly on a rack in the top third of the oven. Roast for 45 minutes or until fragrant and tender. When cool enough to handle, squeeze the cloves out.

While the garlic is roasting…

  1. Lightly oil a piece of parchment paper and line a 9-inch (1-pound) loaf pan; set aside.

  2. In a large bowl, combine the seeds, hazelnits, honey, salt, rosemary and olive oil. Add the roasted garlic cloves and mix until everything is well combine. Add the hot water and mix well. You should see the psyllium husk and chia seeds thicken the whole batter right away.

  3. Add your batter to the prepared loaf pan with the parchment paper, patting it down firmly.

  4. Reduce the oven temperature to 400F. Bake for 1 hour. Remove from the oven and let the bread cool completely before removing it from the pan (about 1.5 hours.)

  5. Wrap the bread and keep it in a cool, dry place for 5 days.

    Notes

    *Don't skip the psyllium husk or chia seeds in this recipe (the other nuts and seeds can be swapped) but these two seeds are what bind the bread together