Seeded Bread with Viola Butter


Seeded Bread: 

1 cup sunflower seeds

1/2 cup pepitas

1/4 cup sesame seeds

1/4 cup pine nuts

1 cup flax meal

1 cup almonds, chopped

3 cups rolled oats

1/4 cup chia

1/2 cup psyllium husk powder

2 teaspoons salt

2 tablespoons maple syrup

6 tablespoons olive oil

3 cups water


In a large bowl, mix the sunflower seeds, pepitas, sesame seeds, pine nuts, flax meal, almonds, rolled oats, chia, psyllium and salt in a bowl. Thoroughly toss together or you will have clumps in your bread.

In another large container, mix together the maple syrup, olive oil, and water.

Mix the two together with your hands wearing gloves. You want the dough to be evenly mixed. Brush bread pans with olive oil or use a silicone bread pan. Place the dough into the pan and press down so the mix is evenly filling the pan. Cover the pan with plastic wrap and leave out overnight on a table to bake the next day. Bake at 400 degrees for one hour. Let the bread cool for 1 1/2 – 2 hours before eating.

*Add dried Fruit or spices if a sweeter bread is desired.

Viola Butter: 


1 cup almond milk

1/2 teaspoon apple cider vinegar

1 1/2 teaspoon sea salt

1 cup coconut oil, melted

1 cup olive oil

2 1/2 tablespoons soy lecithin granules

1 1/4 teaspoons psyllium husk powder

2 tablespoons nutritional yeast

Whisk to combine the almond milk, apple cider vinegar and sea salt and let sit for 10 minutes. Combine the coconut oil and olive oil in a blender and pulse until combined. Reduce the speed and slowly drizzle in the almond milk/vinegar mixture. Add lecithin and psyllium husk powder to blender. Blend for 3 minutes, until very smooth. Cool butter to set. After butter is set, fold in spices or herbs to flavor. Enjoy!