Name: Seed Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup flaked almonds (100g); 1 cup sunflower seeds (150g); 1/2 cup chia seeds (70g); 1 cup milled flax seeds (100g); 1/2 cup chopped pumpkin seeds (75g); 1/2 cup psyllium husks (60g); 1 1/2 cups warm water (350ml); 3 tbsp maple syrup; 2 tbsp olive oil; 2 tsp sea salt; 1/2 tsp black pepper

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Seed Bread

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 14 slices

Course: Breads

Ingredients Method Notes

Ingredients

1 cup flaked almonds 100g
1 cup sunflower seeds 150g
1/2 cup chia seeds 70g
1 cup milled flax seeds 100g
1/2 cup chopped pumpkin seeds 75g
1/2 cup psyllium husks 60g
1 1/2 cups warm water 350ml
3 tbsp maple syrup
2 tbsp olive oil
2 tsp sea salt
1/2 tsp black pepper

Method

Preheat your oven at 350F / 175C fan oven.
Mix all the dry ingredients together.
Mix all the wet ingredients together in a jug.
Pour the wet ingredients over the dry ones and mix well.
Pour the mixture into a loaf pan lined with baking paper.
Bake for 45 minutes and leave the bread to cool completely before slicing.

Notes

Keeps for up to 5 days in the fridge. Freezes well if you pre-slice it first, freeze slices on a tray, then transfer to a freezer bag for up to 3 months. Tip: Make it nut-free by replacing almonds with the same amount of sesame or hemp seeds.