We love multigrain breads loaded with seeds with a dense nutty flavor, “dark breads” like my kids call them 😉 That’s what I like giving to the kids in the morning for breakfast or as a snack. I’ve seen the “stone bread” recipe on Instagram few times so I wanted to create a lightly and naturally sweet version for our breakfasts.
Few trials later, here I am with this lovely Nuts and Seeds Sweet Bread: every single bite is rich, nutty and intense. The ingredients list is kind of impressive: so many nutrients all at once…that’s why I think it’s perfect for the kids in the morning to start with the right amount of healthy energy.
Also, compared to other bread recipes, this one is really simple as doesn’t require any kneading or yeast raising….it’s a super easy mix and bake one 😉
The only comment is that it requires time. The bread mix needs to rest in the refrigerator for at least 8 hours before baking, to let the wet ingredients combine with the dry ones making a moist and soft bread.
I started toasting the sunflower and pumpkin seeds on a baking sheet for 10 minutes at 350F degrees.
Than simply combine all the dry ingredients in a big bowl, in the order you like: toasted seeds, rolled oats, almonds, flax seeds, chia seeds, hemp, coconut flakes, pistachio, husks, apricots. I suggest to chop the almonds + apricots + pistachios in small pieces.
Add in the wet ingredients: water, apple sauce, coconut oil, honey, vanilla. Mix well and transfer in a loaf pan. With a spoon press the mix very well, you want to remove any air bubble and compact the mix as much as possible.
Optional (but fun), decorate the top with some seeds.
Cover with a kitchen towel and refrigerate for at least 8 hours, overnight is better.
Remove the loaf pan from the refrigerator and let it reach room temperature (30min should be fine); meanwhile preheat the oven to 400F, than bake for 60 min and let it cool down completely before slicing.
You can toast the slices for a more crispy texture or I simply spread some homemade jam on top.