Friday, July 10, 2015

3-Seed Oat Bread

Seeds. Combined or on their own, these delicious Super Foods, when added to the right recipe or dish, bring a boost of health and taste. Packed full of so many vitamins, minerals, and antioxidants, a dish baked with seeds is sure to give you the perfect pick-me-up you need in life and throughout your everyday activities.

But what if you could create a seed dish everyone could enjoy. Something that combined all the health benefits we long for, without feeling like a dish you could only serve your family parakeet. What if you could bake up a gluten-free dish, made out of whole seeds.

What if I told you it's easier than you think? What if I told you that by using a few of our delicious seed products, combined with our rolled oats, you could bake up one of the most healthy, amazing bread recipes that everyone could enjoy? Don't believe me? Too good to be true, you say? Get ready, because it's time to bake up some 3-Seed Oat Bread!

1 cup Honeyville Sunflower Seeds
1/2 cup Honeyville Flax Seeds
1/2 cup Almonds
1 1/2 cups Honeyville Regular Rolled Oats
2 Tbsp Raw Organic Chia Seeds
1 tsp Salt
1 Tbsp Pure Maple Syrup
3 Tbsp Coconut Oil
1 1/2 cups Water

Preheat oven to 350 degrees.


In a large bowl, combine sunflower seeds, flax seeds, almonds, rolled oats, chia seeds, and salt, and whisk together.


Next, add maple syrup, coconut oil, and water, and stir together until you get a smooth texture.


Pour into you USA Pan Large Loaf Pan, and let sit for 1 hour.


Place in oven and bake at 350 degrees for 20 minutes. Remove from bread pan, turn upside down on your USA Pan Cookie Sheet, and bake at 350 degrees for an additional 30-40 minutes. Remove, and allow to cool on a wire rack before slicing and serving.


Simple, easy-to-bake, and packed full of so many health benefits, you're physician will personally thank you for eating each slice. The rich taste of roasted nuts, earthy tones of whole grains, and delicious combination of maple and coconut flavors, ring throughout each slice with pure perfection. This is what bread was meant to be like.


It's time to look at seeds in a whole new light. It's time for some 3-Seed Oat Bread.

1 comment:

Anonymous said...

What an interesting recipe. Reminds me of Logan Breads we've made since the early 70's. But I'm allergic to Flax seed and so need a substitute for them. Maybe it's brain fog but I can't think of a good sub right off. Perhaps you or other fans could chime in with some shared ideas. I'm sensitive to flax and linseed oil I can't use cleaning products like Murpny Oil soap even...or let others clean our wood interior with it because the fumes makes me ill days following. BTW we quit making the loaf form of Logan Bread and began making muffins and then fat cookies just set on a cookie sheet to bake. These can then be wrapped well and placed in freezer for individuals to grap a few for their hikes/camping/biking/kayaking day or days. And the rest stay fresh and ready for the next adventure. Thanks again for such a neat recipe...and something will fill the flax seed hole...even raisens or cran-raisens along with some crushed walnuts or such. It's not a huge hole. Another grain though would be nice maybe even wheat berries but then it would no longer be gluten free. Hmmmm...thinking thinking thinking :)))