½teaspoonsalt(originally 1 tsp, which I thought was too much)
1tablespoonmaple syrup(I ran out, so I included some honey)
3tablespoonsmelted coconut oil
Grease a loaf pan and line with parchment paper; I used a 9x5 inch pan, but a 8x4 inch pan would work as well. In a bowl, combine dry ingredients. The recipe says to combine wet ingredients separately and then add to the dry; I skipped this and just mixed the maple syrup, oil, and water into the dry ingredients directly. Stir until everything is soaked and liquid is absorbed. Scrape dough into your lined loaf pan; pat down the dough to compress and smooth down the top of the loaf. Let rest at least two hours; I let mine rest overnight.
Preheat oven to 350F. Bake bread in loaf pan for 20 minutes. Flip loaf onto a wire baking rack or broiler pan, or a baking sheet if necessary. (If you use a baking sheet, the bottom will be pale from the lack of air circulation.) Bake the bread, bottom-side up, for another 40 minutes, until the bread sounds hollow when tapped. Cool completely before slicing.
Gluten-Free Nut and Seed Bread https://easyascookies.com/nut-and-seed-bread/