A tasty nutrient-dense alternative to bread. A great supplement to soup or a salad, or snack just add some nut butter, fish pate, houmous, or just a little coconut oil. This bread always goes down super well as a taster at many of my health talks.
- 135 g sunflower seeds
- 90 g flax seeds
- 65 g hazelnuts or almonds
- 145 g (gluten free) rolled oats
- 2 tbsp chia seeds
- 4 tbsp psyllium seed husks
- 1 tsp sea salt
- 1 tbsp maple syrup or honey (optional)
- 2 tbsp melted coconut oil
- 1 tbsp olive oil
- 450 ml water
In a large bowl combine all dry ingredients, stirring well. Whisk the maple syrup or honey (if using), oils and water together in a measuring cup. Add the liquid to the dry ingredients and stir well (at this stage the mixture should be quite sloppy so if it is dry add some more water).
Leave to one side for 15 minutes to soak up the excess water so the dough becomes manageable. If the dough is too wet add a few teaspoons of psyllium husk or chia seeds and leave to stand for another 5 minutes.
Press the mixture into a lined loaf tin and smooth out the top with the back of a wet tablespoon. Cover with a clean tea towel and let it sit out on the counter for at least 2 hours, or overnight.
Preheat oven to 170°C. Bake on the middle rack for 30 minutes. Remove the bread from tin still in the baking paper, and place it upside down directly on the rack and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped from underneath. Let it cool completely before slicing.
Store in the fridge in a tightly sealed container for up to five days. Or slice up and freeze and defrost in the toaster.
Variations: use different mix of seeds and nuts (sunflower, pumpkin, sesame, almonds, hazelnuts, walnuts etc) but keep to the same quantity of flax seed, chia seeds and psyllium husk otherwise the dough will crumble