This recipe is truly amazing, literally life changing! I was introduced to this nutrient-packed "bread" at the end of last year and have never looked back!
I love it toasted with all kinds of toppings from Marmite (if you're a lover like me), and banana slices, to cream cheese with or without smoked salmon!
It's so super easy to make and is gluten-free if you ensure you use gluten-free oats so why not give it a try?
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1. Combine all the DRY ingredients in a bowl mixing thoroughly, mix the WET ingredients together in a separate bowl and then add to the dry ingredients and again, mix thoroughly. Quickly transfer to a flexible, silicon loaf pan. Smooth out the top with the back of a spoon or fork. Let it sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
2. Preheat oven to 350°F / 175°C.
3. 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 (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!