Slow Carb Bread That's Not Really for Sandwiches

I forget which blog I first saw this referenced, but on the My New Roots blog, it's called The Life Changing Loaf of Bread. Now, I don't know about life-changing, but for fiber and bread-like consistency, it's pretty good, pretty tasty, and really easy.

The link above gives the recipe and reasons why the bread is good for you. Because (for six days a week, anyway) I adhere to a slow carb diet, I modified the recipe to replace oats with beans. My recipe is below, with the original recipe ingredients in parenthesis. You will need:

1 cup of sunflower seeds
½ cup of flax seeds
1 cup of almonds (MNR uses ½ cup of hazelnuts or almonds)
½ cup of cashews (not in MNR recipe)
2 cans of black beans (MNR calls for 1 ½ cups rolled oats)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks
1 tsp. fine grain salt
5 or 6 drops of liquid sweetener (MNR = 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia))
3 Tbsp. melted coconut oil (MNR also says you can use ghee)
1 cup of water (MNR uses 1 ½ cups; I uses less because the beans seem to have additional moisture that you want to bake out)

Directions:
1. Mash up the beans in a bowl. MNR's recipe says just mix in the rest of the ingredients in a flexible, silicon loaf pan. I find it better to start with a bowl, mix everything in, and then pour that into the loaf pan, smoothing out the top. MNR says let it sit for at least two hours; I generally let mine sit overnight.
2. When you are ready to cook, preheat oven to 350°F and place loaf pan in the oven on the middle rack when temperature is 350, and bake for 30 minutes. Here's another part where I do something different from MNR: when I first tried removing and flipping the bread, it was still moist and started dripping through the rack. Now, when I remove the loaf from the pan and flip it, I flip it onto parchment paper which is sitting on top of a pizza stone. Bake for another 40 to 60 minutes. MNR says bread is done when it sounds hollow when tapped; not sure I ever got to this level, but ok.
3. Let cool and then slice.
4. For best results, I freeze it and then toast it when ready to eat. After coming out of the toaster, I put a little coconut oil on it.

It's kind of crumbly; my mom had a great idea to use the crumb parts and larger chunks that may fall off as croutons.