Toasted Nut and Seed Bread

There are some breads out there that look so healthy that they are not easily approachable on a sleepy Sunday morning, or on any other day of the week. They can look more like work than pleasure, if you know what I mean. This Toasty Nut and Seed Bread used to fall into that category for me, but I assure you, it’s best not to judge this bread by it’s cover!

Underneath a humble, crusty exterior, lies a roasty, crunchy, sometimes-a-little-tangy-with-sour-cherries interior that serves as the perfect base for any number of delicious toppings. Slice it thin, toast it, and top it with slices of avocado and flaky sea salt, or thinly sliced apples and a bright cheddar cheese, or a dollop of hummus. It can be the nutty canvas on which you paint your culinary creativity, one that happens to be high in protein, high in fiber AND supremely delicious.

I love it for those days when you are rolling out of the house with nothing but a cup of coffee. Instead of getting hangry, grab a few slices of this bread, and you will be heartily and happily sustained for whatever follows. It’s a snap to mix up and bake. Adapted from My New Roots’ Life Changing Loaf of Bread, this recipe only requires two bowls and a little stirring to put together. It also allows you to mix and match the ingredients you have on hand. No pumpkin seeds? Just double the sunflower seeds. The same goes for the nuts–use any combination of nuts that you like best. The only constant should be the psyllium seed husks and the chia seeds–those are the ingredients that hold this bread together. So break out your mixing bowls, create away and enjoy!