1/4cuptahinior nut butter such as almond butter or peanut butter for a sweeter, nuttier taste
Preheat the oven to 350° F.
In a mixing bowl, combine the oats and 2 cups total of seeds (except the flax and chia, those should be mixed into the wet ingredients first to activate their binding properties).
In a separate bowl, combine the water, salt, ground flax, chia seeds, tahini, and psyllium husk powder. Mix well and let sit a few minutes to thicken.
Add the contents of both bowls together and mix well.
Line each mini loaf tin with a strip of parchment paper to help easily lift the loaves out. (See recipe photos)
Bake for 30 - 40 minutes, or until browned around the edges and it sounds hollow and makes a nice thump when tapped.
Allow to cool completely before slicing. This bread can be frozen in whole loaves or pre-sliced.
Optional Cracker Step
To make this bread into crackers, slice when cool and place the slices on a parchment lined baking sheet in a single layer. Bake them at 350°F for another 20 minutes, or until browned to your liking. These crackers can be stored at room temperature.
The amounts of each type of seed in the recipe are a suggestion, feel free to mix and match for the seeds you have. You'll want 2 cups total of seeds. It works best to use a mix of large and small seeds. It's also fun to throw some nuts in there such as walnuts or hazelnuts.