- ½ cup dried goji berries
- Hot water for hydrating goji berries
- ½ cup Go Raw Sprouted Pumpkin Seeds
- ½ cup Go Raw Sprouted Sunflower Seeds
- ¼ cup ground flax seeds (or whole flax seeds will work, too)
- ¼ cup chia seeds
- ¼ cup hemp seeds
- 1 cup dried cranberries
- ½ cup whole hazelnuts (or almonds)
- ½ cup whole pistachios, shelled and unsalted
- 1 ½ cups gluten-free rolled oats
- ¼ cup psyllium seed husks
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp salt
- 1 ½ cups water
- Place goji berries in a small bowl and add just enough hot water to cover. Let sit 15 minutes until softened, then drain.
- In a large bowl, combine all ingredients and mix very thoroughly with a spoon. If mixture is too thick to stir, add one or two teaspoons of water until the dough is manageable. Fully mixed dough should have a consistency like wet granola.
- Pour mixture into non-stick loaf pan (if not using a non-stick pan, spray or line with parchment paper to prevent sticking). Pack down and smooth out the top of the loaf with the back of a large spoon.
- Let loaf pan sit at room temperature, uncovered, for at least 2 hours—or all day or overnight. This will allow the ingredients to bind together.
- Preheat oven to 350° F.
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes. At this point, the bread should have formed a little bit of a crust.
- Remove bread from loaf pan, and place it upside down directly on the oven rack or you can take a cookie cooling rack and invert the loaf onto it and place that in the oven on top of the rack. Bake for another 30 to 40 minutes.
- Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
- Store bread in a tightly sealed ziplock bag or container for up to five days. Freezes well too.
Recipe and photo by Michelle Ritchie