Ingredients

1/2 cup ground flax seed

2 tbsp chia seeds

1 tsp sea salt

3 tbsp psyllium husk powder

3/4 cup almond meal

1/5 cups water

4 tbsp coconut oil, melted or olive oil

1/4 cup raw, unsalted pumpkin seeds

1/4 cup raw, unsalted sunflower seeds

4 raw, unsalted Brazil nuts, roughly chopped

1/4 cup raw, unsalted hazelnuts, roughly chopped

1/4 cup raw, unsalted macadamia nuts, roughly chopped

Directions

1. In a large bowl, mix together the ground flax seeds, chia seeds, salt, psyllium husk powder, almond meal.

2. Mix in the water and coconut oil. Stir until the flour is well mixed.

3. Mix in the pumpkin seeds, sunflower seeds, Brazil nuts, hazelnuts, and macadamia nuts.3. Spoon the mix into greased loaf pans (1 regular loaf pan or 3 mini loaf pans)- I use coconut oil to grease.  Press the mix firmly into the pans.

4. Let this rest for at least 4 hours (up to overnight).

5. Bake at 350 F for 25 minutes. Then gently loosen the edges and remove the loaf from the pan. Bake it upside down on a cookie sheet for an additional 40 minutes.

6. Remove from the oven and let it cool on a cooling rack. You can stop here and call it a loaf of bread (use in sandwiches, toast it, etc). I prefer to continue to step 7 and make crackers so they dry out and stay good for longer.

7. After the loaf is cool, cut it into thin slices (a serrated knife works well here). Arrange the slices in a single layer on a cookie sheet and bake at 300 F for 30 minutes. Flip them over and bake for an additional 30 minutes until the crackers are completely dried out.

8. Cool on a cooling rack.  Store in an airtight container at room temperature.