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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.
A energising breakfast to set you up for the day
A chocolate flavoured healthy alternative to the pancake topped with berries, greek yogurt, sunflower seeds and Crwst Vegan chocolate hazelnut spread
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.
Gluten free, dairy free, vegan. Nice alternative loaf if you are avoiding gluten and you like seeds.
4-6 Strawberry and custard tarts with almond pastry.
Gluten free recipe.
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