Ingredients:

• 3 Tbsp chia seeds (ground or whole)
• 3 Tbsp psyllium husk powder (essential for binding)
• ½ cup raw sunflower seeds (whole)
• ½ cup flaxseeds (½ ground, ½ whole)
• ½ cup hemp seeds
• ½ cup raw pumpkin seeds (whole)
• 1 tsp pink Himalayan salt
• ½ tsp stevia (optional)
• Wet ingredients:
  • 2 to 2½ cups filtered water
  • 2–3 Tbsp coconut oil or ghee, melted

*Make sure seeds are organic for the best health benefits!

Instructions

1. Combine dry ingredients
   In a large bowl, mix all seeds, psyllium husk, salt, and stevia until evenly combined.
2. Add wet ingredients
   In a separate bowl, whisk together water and melted oil/ghee. Pour into the dry mixture and stir thoroughly.
3. Check consistency (important)
   The mixture should resemble a thick, sticky dough (like oatmeal).
   • If too thin → add 1 Tbsp psyllium and mix again
   • If too thick → add 1–2 Tbsp water
4. Let it gel
   Cover and let sit for at least 4–6 hours or overnight. This step allows the bread to fully bind.
5. Preheat oven
   Preheat to 350°F.
6. Prepare pan
   Line a loaf pan with parchment paper and press the mixture in firmly, smoothing the top.
7. Bake (two-step method for best texture)
   • Bake for 30 minutes in the loaf pan
   • Remove from pan, place directly on oven rack or baking sheet
   • Bake an additional 30–45 minutes until firm and slightly crisp on the outside
8. Cool completely
   Let cool for at least 2 hours before slicing. This is essential for proper texture.

Storage
Store in the refrigerator for up to 1 week. Can be sliced and frozen for longer storage

Notes for Best Results

• Do not skip the psyllium husk – this is what holds the bread together
• Avoid excess liquid; the dough should never be runny
• Cooling fully is what transforms it from soft to sliceable