Mix sunflower seeds and pumpkin seeds for a nutritious dish

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Gluten-free bread doesn’t have to be an oxymoron. This adventure bread is packed full of seeds, nuts and dried fruits, making it not only the perfect way to fuel your next adventure but also a super tasty treat for the holidays when you might also need a little extra fuel. Foods like this that are on the low-glycemic index are sure to sustain you no matter where you’re headed. It also makes a lovely gift for the gluten-free adventurers in your life.
Keep an eye on this in the oven. It won’t rise like a normal bread, but it could burn if you aren’t checking regularly. Also, make sure it’s completely cooled before you slice it, because it's more likely to crumble than most breads.
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Cooktop Cove
Gluten free seed and nut Adventure bread
8
30 minutes
50 minutes
9 hours 40 minutes
¾ cups sunflower seeds
1/3 cup pumpkin seeds
½ cup almonds
¼ cup psyllium seed husk
2 tablespoons chia seeds
½ cup flax seeds
2 cups rolled oats
4 dried apricots, diced
4 dried apple rings, diced
1 ½ teaspoons salt
2 tablespoons maple syrup
3 tablespoons oil
2 cups water
In a large mixing bowl, combine the sunflower and pumpkin seeds, almonds, psyllium, chia seeds, flax seeds, rolled oats, diced dried fruit, salt, maple syrup, oil and water. Mix well.
Grease a 9-by-5 baking dish with cooking spray or oil, and press the mixture firmly into the pan, ensuring it is evenly distributed and packed down.
Cover the pan with plastic wrap or aluminum foil, and place in the refrigerator overnight.
Preheat the oven to 400 F.
Bake the bread for 45-50 minutes, and allow to cool about 10 minutes before turning out of the pan onto a wire rack to cool completely (1-2 hours) before slicing and serving.
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