Nanners Nut Bread


You have to try this bread, my mom got this recipe from my Aunt Carolyn and tweaked it a little. My mom won’t give out her recipe quite yet so this will have to do. I put mine in the freezer and use it for breakfast or a snack! It’s super healthy and is a great bread substitute. Check out THIS category for bread topping ideas.


1 cup/135 g sunflower seeds

1/2 cup/90 g flax seeds

1/2 cup/65 g almonds

1 1/2 cup/145 g rolled oats

2 T chia seeds

3 T psyllium husk powder

1 t fine grain sea salt

1 T maple syrup

3 T coconut oil

1 1/2 cup water


In a flexible, silicon loaf pan combine all dry ingredients, string well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough and dough becomes very thick (if the dough is too thick to stir add one or two more teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

Preheat ove to 350 degrees F

Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days. Freezes well too, slice before freezing and toast to enjoy the most.

Munch Safely,


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