Gone Nuts Loaf

Plain 15 carbs per slice / Spiced: 17 carbs per slice

YIELD: 2 loaves, 12 slices each PREP TIME: 20 minutes (+ variable rest time) COOK TIME: 55 - 65 minutes INGREDIENTS:
  • Raw Sunflower Seeds 1 cup
  • Raw Pumpkin Seeds 1 cup
  • Whole Flax Seeds 1/2 cup
  • Sesame Seeds 1/2 cup
  • Raw Hazelnuts 1/2 cup
  • Raw Macadamia Nuts 1/2 cup
  • Rolled Oats 3 cups
  • Chia Seeds 1/4 cup
  • Whole Psylium Seed Husks 1/2 cup
  • Cricket Powder 1/4 cup
  • Fine Grain Sea Salt 2 tsp.
  • Maple Syrup 2 Tbsp.
  • Coconut Oil 6 Tbsp., melted
  • Water 3 cups
INGREDIENTS TO ADD FOR CINNAMON SPICE LOAVES:
  • 1 cup shredded unsweetened coconut
  • 2 Tbsp. additional maple syrup
  • 2 Tbsp, cinnamon
  • 1 Tbsp. freshly ground nutmeg
DIRECTIONS:
  1. Line the bottom of your loaf pans with parchment and then coat the inside of the pan with a thin layer of coconut oil.
  2. In a small bowl, whisk liquid ingredients (maple syrup, oil and water) together, set aside.
  3. In a large bowl, mix all the dry ingredients stirring well to evenly incorporate.
  4. Add the wet ingredients to the dry ingredients and combine until all the moisture has been absorbed. If your dough is too thick and difficult to manage, add a little bit of water (1 tsp) at a time until it is easier to work with. Don't add too much water as the dough is supposed to be dense.
  5. Divide the mixture evenly into 2 loaf pans. Press the batter down into the pans getting rid of any air bubbles.
  6. Let the loaves rest at room temperature. The duration is variable and your choice (hours, overnight or all day). This rest period is what allows the ingredients to bind to each other so your loaves will be easy to slice & won't crunble. You will know your loaf is ready for baking if it retains it's shape when you pull the dough away from the pan.
  7. When you are ready to bake your loaves, preheat the oven to 350 degrees.
  8. Bake for 20 minutes. Then, remove the loaf from the pan and continue bake for another 35-45 minutes, but upside down and directly on the oven rack. When the loaves make a hollow sound when tapped with a wooden spoon, the loaves are done baking.
  9. Let loaves cool completely before slicing.
TIPS & TRICKS: First, of course the cricket powder is optional! But I bet you won't even be able to tell that it's in there! Cricket powder is a sustainable protein and rich in iron, calcium and B12 to name just a few of its benefits. Loaf will store for up to a week in the fridge (it gets eaten long before that in my house). It can also be sliced and then frozen for storage. I pull a few slices out & broil them for 4 minutes on each side in the oven for a toasted nutty flavor. The pumpkin seed spread on this loaf is a real crowd pleaser and a kid approved combo! You might want to choose a silicon baking pan for easier handling.