This loaf really is a life changer. Packed with nutrients, protein and deliciousness, it’s far from regular nutrient-deprived bread. It’s great to keep in the freezer as the perfect accompaniment to soup or salad.
Makes 1 loaf
- 1 cup (135 grams) sunflower seeds
- 1/2 cup (90 grams) flax seeds
- 1/2 cup (65 grams) hazelnuts or almonds
- 1 1/2 cups (145 grams) rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
- 2 tablespoons chia seeds 4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
- 1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
- 1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 tablespoons melted coconut oil or ghee
- 1 1/2 cups (350 milliliters) water
- Line a loaf tin or use a silicone loaf container.
- Mix the dry ingredients together and the wet ingredients separately. Then add them all together. We like to give ours a quick spin in the Thermomix on speed 4 to chop the nuts a little and help it combine. However, you can just mix well and this will work well too.
- Leave to set for at least 2 hours, or all day or overnight.
- Preheat oven to 350° F / 175° C.
- Place loaf tin in the oven on the middle rack, and bake for 20 minutes.
- Remove bread from loaf tin, place it upside down directly on the rack and bake for another 30 to 40 minutes.
- Bread is done when it sounds hollow when tapped.
- Let cool completely before slicing.
- Store bread in a tightly sealed container for up to five days.
- Freezes well too – slice before freezing for quick and easy wholesome toast.
Posted in Recipes by Acorn Wellness
