This is bread, but not as we know it! Gluten-free and literally packed with good things, it’s a great way to get your daily dose of seeds and nuts. Top generously with avocado or nut butter, or serve slices with soup.
Store this loaf in the fridge for up to 5 days. You can also slice and freeze it for whenever you need.
Recipe information
Yield
Makes 1 loaf
Ingredients
Preparation
Step 1
Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
Step 2
Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
Step 3
Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
Step 4
Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.
Recipe notes
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