• Preheat oven to 375 degrees
• In a small bowl, mix the ground flaxseed meal with 1/4 cup + 2 TB of water and let sit.
• Use a pastry brush to brush the sides of a 9" x 5" glass bread pan with coconut oil. Use a generous amount to keep the bread from sticking to the pan.
• Boil 3 cups of water until just boiling.
• Add all of the dry ingredients into a large bowl and mix well.
• Add the olive oil, lemon juice, and fresh pressed garlic to the flaxseed and water mixture.
• Add the wet flaxseed mixture and hot water into the dry ingredients and stir vigorously to activate the psyllium husk.
• Pour the batter into the oiled bread pan and (optionally) add sunflower (or pumpkin seeds) and Everything Blend Spice on top.
• Bake for 90-105 minutes, until a toothpick comes out clean.
• Let the bread cool for 10 minutes then use a knife to cut around the outside edges of the bread pan. Flip the bread onto a cooling rack on the counter.
• After the bread is cooled completely, slice the bread, and place the sliced bread loaf back into the bread baking pan and cover with parchment paper and then plastic wrap on the top. Keep the bread refrigerated or freeze it.

Option to Freeze the Bread

• Freeze the sliced bread, covered with parchment paper and plastic wrap. When ready to eat a slice of bread, thaw each slice for 10 minutes or toast in the toaster.