NUT AND SEED LOAF

 
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The Good

Servings: 1 loaf (roughly 15 slices) • Prep time: 10 minutes • Cook time: 30-40 minutes

Packed full of fibre, good fats, protein and complex carbohydrates. This bread is gluten free, vegan and packed full of macro and micronutrients that support long-lasting energy. Also fondly known as the "poop” bread due to its excellent fibre content, which promotes bowel regularity.

 

Ingredients

  • 1 cup sunflower seeds

  • ½ cup pepitas

  • ½ cup flax seeds

  • ½ cup hazelnuts/almonds or macadamias (or a mixture!)

  • 1 ½ cups rolled oats or quinoa flakes

  • 2 Tbsp. chia seeds

  • 3 Tbsp psyllium husk powder

  • 1 tsp. fine grain sea salt (Celtic or Himalayan)

  • 1 Tbsp. maple syrup


  • 3 Tbsp. melted coconut oil (vegan) or ghee (non-vegan) — this will have to be melted in winter

  • 1 ½ cups / 350ml water

Method

  1. Combine all dry ingredients, stirring well. Mix maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).

  2. Pour into a silicon loaf tray (does not require greasing). Smooth out the top with the back of a spoon. Let sit for at least 15 minutes. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

  3. Preheat oven to 180°C.

  4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

  5. Store bread in a tightly sealed container or in some beeswax wraps. Keeps for up to a week and freezes well too – slice before freezing for quick and easy toast!

NOTES

Enjoy with eggs, kimchi and avocado for breakfast or as an afternoon snack with some humus. For a toddler friendly version see our almond protein loaf.

For enhanced digestion consider soaking nuts for 12-24 hours before preparing your loaf (optional).

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