Sunday ~ bread making day.
I love love love soft fresh white bread, and Sunday morning toast … but that dense wheat-y flour laden bread doesn’t always show me the same love in return.
So as an alternative I make this fragrant, fulfilling and nutritious nut & seed loaf. Full of nuts, oats and seeds its laden with fibre, healthy fats and nutrients. And it tastes delicious. Its gorgeous slathered in raw honey with the morning cuppa, a kiwi fav Marmite, or for a slow-burn energy hit covered in avocado before getting out and about.
Give it a try – again you can change up the nuts and seeds to suit your fancy … I also think you could add dried fruit (something I will put on the to-do list to test out).
Prep time: 20 minutes + 2 hours or overnight to set
Cook time: 60 minutes
Makes: one loaf
1½ cups / 145 g Rolled Oats
½ cup / 70 g Raw Pumpkin Seeds
½ cup / 70 g Raw Sunflower seeds
¼ cup / 55 g Raw Hazelnuts
½ cup / 35 g Raw Almonds
⅓ cup / 50 g Sesame seeds
¼ cup / 20 g Ground Flaxseed meal
2 tbsp Chia seeds
3 tbsp Psyllium Husks
1½ tsp Salt
2 tbsp Honey (or Maple syrup)
3 tbsp Melted coconut oil
1½ cups / 350 ml water
1. In a large bowl, combine all dry ingredients, stirring well.
2. In a small bowl, stir together the wet ingredients (honey, coconut oil, and water).
3. Add wet ingredients to dry and mix very well until everything is completely soaked.
4. Transfer mixture immediately* to a loaf pan lined with baking paper. Smooth out the top and tap it lightly against the bench to let it all settle, then let sit out on counter for at least 2 hours or overnight.
5. Preheat oven to 190 °C.
6. Place loaf pan in the oven and bake 20 minutes. After 20 minutes, remove bread from loaf pan and place it upside down directly on oven rack. Bake another 30-40 minutes.
7. Let bread cool completely before slicing.
The loaf can be stored in an air tight container for up to 5 days. But I tend to slice it and freeze it, then pop a slice directly into the toaster.
*I have learned that if you I mix it up and then get distracted for a while before putting it in the loaf pan, it doesn’t set properly and becomes a giant crumbly mess when you try to slice it. So, straight into loaf tin!