This past winter invited more time in the kitchen and cooking with my kids. While some of these baking sessions included (low sugar) treats, today’s recipe is all about the savory and a compliment to gut health. You can make this recipe into bagels (as I have), muffins or a loaf of bread.
High Fiber Seed Loaf
- Doughnut pan
- 1/2 cup sunflower seeds raw, unsalted, sprouted, if possible
- 1/2 cup flax meal
- 1/2 cup pumpkin seeds raw, unsalted, sprouted, if possible
- 1/4 cup chia seeds
- 2 cups certified gluten-free oats Instant oats are not preferred as they will create a higher spike in blood sugar.
- 1/4 cup psyllium husks, or another fiber powder
- 1/2 tsp sea salt
- 3 tbsp avocado oil
- 1.5 cups water
- In a large bowl, combine the dry ingredients.
- In a separate small bowl, whisk the water and oil. Then combine the wet with the dry.
- Seal the bowl with an air-tight lid and let sit overnight or at least 2 hours.
- Once the "batter" has sat for 2+ hours, oil the doughnut/bagel pan or a loaf pan.
- Preheat oven to 350F.
- Portion the batter into each bagel section. Fill the section well as the batter will not rise.
- Bake for 35 minutes and once the pan is cool enough to touch, pop the bagels out onto parchment paper. If you choose to do the loaf, you will have to increase the time of baking 5-10 minutes.