Nut & Seed Loaf

INGREDIENTS: 2 cups cold water 1 ½ cup pumpkin seeds 1 cup buckwheat flour 1 cup almond flour 1/2 a cup sunflower seeds 3 heaped tablespoons psyllium husk powder ½ cup of flax seed, ground 2 tablespoons chia seeds 1 ½ tablespoon sesame seeds 1 tablespoon maca powder (optional) 1 tablespoon melted coconut oil 1/2 tablespoon fresh cracked pepper 1 teaspoon table salt 1 teaspoon Maldon salt DIRECTIONS 1. Ground 1 cup of pumpkin seeds. Transfer into a bowl with the remaining dry ingredients (whole pumpkin seeds, buckwheat flour, almond flour, sunflower seeds, psyllium husk power, ground flax seeds, chia seeds, sesame seeds, maca powered salt and pepper), reserving some seeds and the Maldon salt for the top of the loaf. Stir well. 2. Whisk together water and coconut oil and slowly add to the dry ingredients. Add more water if needed. 3. Let the dough sit for an hour until it’s really sticky. If it doesn’t get a gummy texture, add in another spoonful of psyllium husk powder). 4. Preheat your oven to 350 degrees F and grease a loaf pan with coconut or olive oil. 5. Pour in the dough and press down firmly with a spatula. Sprinkle dough with remaining seeds and Maldon salt. 6. Bake for 40 minutes to an hour, until the top is brown and you can pull a knife out of the middle and it comes out clean. 7. Store in the fridge to make it last longer or slice and freeze for easy toasting.