Seeded Oat Protein Bread (Flourless, No Powders)

Step 1

In a medium mixing bowl, stir together the sunflower seeds, oats, almonds, flaxseed meal, psyllium husk, chia seeds and salt. Stir in the warm water, and syrup until blended. Let mixture stand, at room temperature, for 10 to 15 minutes (the mixture should be very thick and stiff).

Step 2

Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with silicone liners (or use a nonstick muffin tin).

Step 3

Evenly divide the seeds mixture between the 8 prepared cups, flattening and smoothing tops the tops with your fingers or the back of a spoon so that they are level.

Step 4

Bake in the preheated oven for 20 minutes. Remove the muffin tin from the oven and use a spoon or small small spatula to lift the breads out of their cups. Place the breads on the edges of the cups on the muffin tin (see the photo in the post; this prevents over browning of the breads).

Step 5

Return the muffin tin to oven and bake for 20 to 25 minutes longer until deep brown at edges and tops.

Step 6

Transfer the individual breads to a rack and cool completely.