Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line a 1 pound loaf pan with parchment paper and set it aside.
Step 2
Pulse
Pepitas (150 g)
in a food processor or blender until nicely ground into a flour of medium-coarse consistency.
Step 3
In a large mixing bowl combine the pumpkin seed flour with
Pepitas (75 g)
,
Raw Sunflower Seeds (140 g)
,
Flaxseeds (80 g)
,
Chia Seeds (80 g)
,
Psyllium Powder (20 g)
,
Everything Bagel Seasoning (30 g)
,
Maple Syrup (5 mL)
, and
Salt (3 g)
.
Step 4
Add in
Water (360 mL)
,
Coconut Oil (60 mL)
, and
Apple Cider Vinegar (15 mL)
and stir with a spatula until the mixture is well-combined and thick.
Step 5
Use the spatula to press and pack the batter into the loaf pan, evening the top until it is nice and smooth.
Step 6
Bake the loaf for 45 minutes, then take the loaf out of the oven and flip the bread onto a baking sheet so the top is facing down.
Step 7
Remove the loaf pan and return the now upside down loaf to the oven to bake for the remaining 15 minutes.
Step 8
Once the bread is done baking, allow it to cool completely and then slice into 24 pieces. Each slice will be approximately 1/4" thick. For optimal eating enjoyment, serve slices very well toasted and topped with or any topping of your choice (I used cream cheese and avocado). Store bread in a re-usable bag in the freezer.
