• Preheat the oven to 350 degrees F and lightly grease an 8-inch by 4-inch by 4-inch Pyrex glassware loaf pan. If not allergic to dairy, use organic butter from pastured cows. If you prefer to avoid dairy, use coconut oil.

Roast pumpkin seeds for Topping

• Toss ½ cup of organic pumpkin seeds with 1 tablespoon organic extra virgin olive oil and ½ teaspoon of each of the following spices: cumin, coriander, turmeric, cayenne pepper plus ¼ teaspoon sea salt.
• Spread evenly over a cookie sheet and roast at 225 degrees F for 5-10 minutes, until toasted. Keep an eye on them while roasting as seeds can quickly burn.

While your pumpkin seeds are roasting

• Add the 3 tablespoons of chia seeds to ½ cup of water, so they will be soaking while you get the rest of your ingredients ready.
• In a medium bowl, combine the dry ingredients and stir to mix well.
• In a large bowl, combine the wet ingredients. Add the chia seeds last, so they have around 10 minutes soaking to become fully glutinous. Stir to mix well. Then one cup at a time, mix in the dry ingredients.
• Pour the batter into your greased bread pan, top with a handful of roasted pumpkin seeds, lightly pressing them into the dough with a spoon. Bake for 40 minutes or until golden and firm to the touch.