Method

• Preheat oven to 175°C. Line a 9×5-inch loaf pan with baking paper.
• In large bowl, combine almond flour, sunflower seeds, pumpkin seeds, hemp seeds, flax seeds, psyllium husk, chia seeds, salt. owl, whisk together.
• In separate bowl whisk together hot water, oil and maple syrup if using.
• Pour wet ingredients into dry ingredients and mix well until combined. The mixture will be thick.
• Transfer batter to prepared loaf pan and smooth top with spatula.
• Bake bread until top is golden brown, approximately 40-45 minutes.
• Remove pan from oven and lift bread out by pulling up on baking paper. Flip loaf over and place, bottom facing up, on baking sheet. Return bread to oven and bake until top and edges are golden brown, 15 more minutes.
• Remove from oven, flip loaf back over and place on wire rack to let cool.
• Top with cashew cheese or avocado.
• Store in airtight container in fridge for up to 1 week. This bread is rich in omega-3 fatty acids from the hemp and flax seeds, and provides protein and fibre from the nuts and seeds. It’s perfect toasted and makes an excellent base for avocado toast or nut butter.