Seed bread

What will this recipe make?

Gluten free, dairy free, vegan. Nice alternative loaf if you are avoiding gluten and you like seeds.

Whose recipe is this?

Tina Nielsen
200g gluten free porridge oats 550g seed blend (e.g. pumpkin, sunflower, hemp, flaxseed) 80g chia seeds 150g chopped pecans 60g psyllium husks 1 tsp sea salt flakes 60ml olive oil 2 tbsp maple syrup or similar
Grease two 20x10x6cm bread tins. Combine the olive oil, 750ml water and maple syrup in a large bowl and mix in all the dry ingredients until the dough is like thick porridge. Put the dough into the greased bread tins, cover with a dish towel and rest at room temperature for 1 hour. Preheat the oven to 180 degrees Celcius and bake for 30 minutes. Remove the bread from the pans, put them onto a non-stick baking sheet and bake for another 30-35 minutes or until golden brown. The bread needs to cool completely before slicing. Keeps in the fridge for 5-7 days but also freezes well. You can slice it before freezing if you only need a few slices at a time.

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Overnight Oats

Quick, easy and filling breakfast as long as you remember to prepare it the night before.
You can adapt the ingredients to your heart’s content with more or different nuts, seeds and dried fruit.