Seed, Hazelnut, Cranberry, Goji Berry and Oat Loaf

Sprouted Seeds, Nuts & Berries Loaf

WITH GO RAW SPROUTED PUMPKIN & SUNFLOWER SEEDS

Makes 1 loaf

vegan, vegetarian, gluten-free, dairy-free

Ingredients

Special Equipment

Directions

  1. Place goji berries in a small bowl and add just enough hot water to cover. Let sit 15 minutes until softened, then drain.
  2. 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.
  3. 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.
  4. 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. 
  5. Preheat oven to 350° F.
  6. 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. 
  7. 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.
  8. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
  9. Store bread in a tightly sealed ziplock bag or container for up to five days. Freezes well too.

Recipe and photo by Michelle Ritchie