*Gluten + Dairy Free
1 cup raw sunflower seeds
½ cup flax seeds
1 ½ cups gluten-free rolled oats (not quick-cooking ones)
3 Tbsp. ground flax seed
1 tbsp chia seed
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
3 Tbsp. olive oil
1 and 1/3 cups water
Combine all dry ingredients. Mix the oil with the 1 and 1/3 cups water.
Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick.
Line a baking loaf pan with parchment and then pour in the batter. Let sit out on the counter all day or overnight.
Preheat oven to 350°F. Bake for an hour. Remove bread from loaf pan and turn it upside down onto a cooling rack. Remove parchment and transfer directly to the baking rack in the oven and bake for another hour. Let cool completely before slicing (or it will fall apart!)
Delicious toasted and drizzled with olive oil, topped with avocado or eaten with eggs.