Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan

• Vegan
• Gluten free

• Produce

  • 1 cup Thompson raisins

• Breakfast Foods

  • 2 1/4 cups Rolled oats, gluten free

• Condiments

  • 2 tbsp Maple syrup

• Pasta & Grains

  • 1/3 cup Millet, seed

• Baking & Spices

  • 3 1/2 tbsp Brown sugar
  • 4 1/2 tsp Cinnamon
  • 2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 3 tbsp Chia seeds
  • 1/2 cup Flax seeds
  • 3/4 cup Hazelnuts
  • 1/2 cup Pepitas
  • 1/3 cup Psyllium seed husks
  • 3/4 cup Sunflower seeds

• Liquids

  • 2 1/2 cups Water

Found on snixykitchen.com

Ingredients

• ⅓ cup (2 ounces / 60 grams) millet seed
• ¾ cup (115g) sunflower seeds
• ½ cup (75g) pepitas (pumpkin seeds)
• ¾ cup (100g) hazelnuts, coarsely chopped
• 1 cup Thompson raisins (140g)
• 2¼ cups (203g) gluten-free rolled oats
• ½ cup (85g) flax seeds
• ⅓ cup (30g) psyllium seed husks
• 3 tablespoons (35g) chia seeds
• 1½ teaspoons cinnamon
• 2 teaspoons sea salt
• 2½ cups (600g) water
• ¼ cup (55g) coconut oil
• 2 tablespoons (40g) maple syrup
• 1 tablespoon cinnamon
• 3½ tablespoons brown sugar

Directions

• Preheat the oven to 325°F.
• Spread the millet, sunflower seeds, pepitas, and chopped hazelnuts out on a baking sheet and toast until lightly browned and fragrant, tossing occasionally, about 15-20 minutes.
• Soak the raisins enough boiling water to cover while you toast the nuts & seeds. Drain well and set aside.
• Toss together the toasted seeds, oats, flax seeds , psyllium seed husks, chia seeds, cinnamon, and sea salt in a large bowl.
• Add the water, coconut oil, maple syrup, and raisins and toss to combine, using your hands to mix it together really well, until the dough is very moist.
• In a small bowl, mix the cinnamon and brown sugar together.
• Prepare a loaf pan (8x4 of 9x5) with a parchment paper sling and line the ends with parchment paper.
• Scoop ⅓ of the dough into the loaf pan and spread it out evenly, sprinkle ½ of the cinnamon and brown sugar mix over the top. Repeat with another ⅓ of the dough and the rest of the cinnamon and brown sugar. Top with the remaining ⅓ of the dough, using your hands to create a slight dome form over the top.
• Cover the pan with a cloth and let sit for at least 4 hours or overnight.
• When ready to bake, preheat the oven to 400°F.
• Bake the loaf, uncovered, for up to 1½ - 1¾ hours until deeply golden brown, checking every 15 minutes after 1 hour.
• Let cool completely for at least 2 hours before removing from the pan.
• Serve slices extra toasted with your favorite toppings (Im partial to butter and flaky salt). Keep refrigerated for up to a week.