Seed Bread
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135g Sunflower Seeds
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90g Flax Seed
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65g Whole Almonds
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145g Organic Oats
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2 Tablespoons Chia Seed
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4 Tablespoons Psyllium Husk
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3 Tablespoons Olive Oil
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350 ml Water
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1 teaspoon Celtic Sea Salt
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In a bowl, mix all the dry ingredients together. I put half the ingredients into a food processor and turn the mixture into a finer, flour like mixture.
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Pour the oil and water over the dry ingredients and mix well to a firm dough.
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Place into the loaf tin. Wet your fingers so the dough doesn't stick to your hands and press the mixture down so it will cook evenly.
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Leave for 2 hours for the chia seeds to absorb the liquid.
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Preheat to 175°C and line a loaf tin with baking paper.
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Put into the oven for 30 minutes to bake
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Remove from the pan and put small piece of baking paper on the bottom and turn over and continue to cook for a further 30 minutes.
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Remove from the oven to cool