Ingredients:

• 170 g buckwheat or gluten-free oat flakes

• 30 g chia seeds

• 30 g sesame seeds

• 30 g flaxseeds

• 150 g sunflower and pumpkin seeds

• 70 g crushed walnuts and hazelnuts

• 3 tbsp psyllium husk (~21 g)

• 3 tbsp melted coconut oil or ghee (~40 g)

• 350 ml water

  
  

Instructions:

1. Preheat oven to 175°C (350°F).

2. In a large bowl, combine the flakes, seeds, nuts, and psyllium husk.

3. Gradually pour in the water mixed with the melted coconut oil or ghee.

4. Let the mixture sit for 10–15 minutes to allow the chia seeds and psyllium to absorb moisture.

5. Transfer the mixture into a silicone loaf pan, smoothing the top.

6. Bake for 20 minutes, then remove from the pan.

7. Place the loaf upside down directly on the oven rack and bake for an additional 20–30 minutes.

8. Allow to cool and enjoy.