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Seed Bread

  • 135g Sunflower Seeds

  • 90g Flax Seed

  • 65g Whole Almonds

  • 145g Organic Oats

  • 2 Tablespoons Chia Seed

  • 4 Tablespoons Psyllium Husk

  • 3 Tablespoons Olive Oil

  • 350 ml Water

  • 1 teaspoon Celtic Sea Salt

  1. 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.

  2. Pour the oil and water over the dry ingredients and mix well to a firm dough.

  3. 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.

  4. Leave for 2 hours for the chia seeds to absorb the liquid.

  5. Preheat to 175°C and line a loaf tin with baking paper.

  6. Put into the oven for 30 minutes to bake

  7. 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.

  8. Remove from the oven to cool

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