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Seed Bread

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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
 

  1. Preheat your oven at 350F / 175C fan oven.
  2. Mix all the dry ingredients together.
  3. Mix all the wet ingredients together in a jug.
  4. Pour the wet ingredients over the dry ones and mix well.
  5. Pour the mixture into a loaf pan lined with baking paper.
  6. 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.