Oh She Glows
1/2 cup chia seeds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup gluten free oats, ground into a flour
1/4 cup raw buckwheat oats, ground into flower (or more oat flower)
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. sea salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 cup filtered water
Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way. Add rolled oats and buckwheat into a high-speed blender. Blend on highest speed until a fine flour forms.
Add all dry ingredients into a large bowl and stir well until combined. Stir in the water until combined. The mixture will be very watery and runny at first, but it will thicken up fairly quick. Scoop it into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary. Sprinkle the bread with sea salt before going into the oven. Bake at 325F for about 25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and eat with hummus, avocado or almond butter! This bread keeps for 2-3 days max – any longer and it gets gummy in texture. Freezing it for enduring freshness.
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