Banana Omega Seed Bread
This bread is not like your typical bread. You can't use it to make a sandwich yet you will definitely eat it to nourish yourself. It is high in protein, fiber, and most importantly in omega-3 oil. You can eat it as-is for breakfast or you can eat it with a slice of avocado for lunch. It is very versatile, very healthy, and soooooo good.
Servings: 1 loaf
- 1 cup sunflower seeds May replace with pumpkin seeds
- 1/2 cup ground flax seeds May replace with hemp seeds
- 1/2 cup Walnuts May replace with almonds or hazelnuts
- 1 1/2 cups rolled oats
- 2 tablespoon Chia seeds
- 4 tablespoon Psyllium seed husks 3 Tbsp if using psyllium husk powder
- 1 - 2 tablespoon ground cinnamon
- 1/2 teaspoon Baking soda
- 1 teaspoon Pink Himalayan Salt
- 1 tablespoon Maple syrup May replace with honey or stevia
- 3 tablespoon Butter May replace with coconut oil for dairy free option
- 1 1/2 cups Water
- 1/2 cup Raisins May replace with dried cranberries or any other dried fruits of your choice
- 1 Ripe banana
In a silicon loaf pan, combine and mix all dry ingredients.
In a large measuring cup, combine and mix all wet ingredients (maple syrup, butter, water, and banana).
Add the wet mixture to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. Fold in the raisins and let sit out on the counter for at least 2 hours, or all day or overnight.
Preheat oven to 350° F / 175° C. Place loaf pan in the oven on the middle rack, and bake for 1 to 2 hours.
Bread is done when it sounds hollow when tapped.
Let cool completely before slicing.
Store bread in tightly sealed container for up to five days or freeze them individually for up to a month.