Grain Free Seed Bread

David has been making this delicious gluten-free, grain-free bread. The bread is amazing. It helps keep the belly happy and tastes great. Try it for breakfast. We make a loaf every two weeks. The original recipe is from Goop.

Makes 1 loaf

1 cup sunflower seeds

1/2 cup hulled pumpkin seeds

1/2 cup psyllium husk

1/3 cup hemp seeds

1/3 cup chia seeds

1/3 cup flax seeds

2 teaspoons sesame seeds

1/2 cup sliced almonds

2 teaspoons coconut sugar

1 teaspoon kosher salt

1/4 cup extra virgin olive oil, plus extra for greasing the loaf pan

1 1/2 cups boiling water

1. Preheat your oven to 400°F. Grease a loaf pan with a little bit of olive oil.

2. Combine everything except the water in a bowl and toss well to make sure everything is evenly distributed. Add the hot water and mix well—you should see the psyllium and chia thicken the mix almost immediately.

3. Add the mix to your loaf pan, patting it down into a firm rectangle. Bake for an hour, then let cool completely—for 1 to 2 hours—before removing from the pan. Wrapped tightly with Saran or reusable food wrap and stored in a cool part of your kitchen, it should keep for 5 days.

Editors Tip: Use a metal loaf pan for even baking.