Gather

• 100g sunflower seeds
• 35g pumpkin or sesame seeds (or a mix)
• 100g linseeds
• 50g whole hazelnuts (or pecans)
• 150g oats (gluten free if required)
• 2 tablespoons chia seeds
• 3 tablespoons psyllium husk powder
• 1/2-1 teaspoon salt (I used pink Himalayan)
• 45g coconut oil
• 350ml cold water
• *optional 1 tablespoon maple syrup

Prepare

1. In a large bowl, put the sunflower seeds, pumpkin seeds, linseeds, hazelnuts, oats, chia, psyllium and salt. Gently combine until thoroughly mixed (a balloon whisk is great for this).
2. Put the coconut oil in a mug and add the water (and maple if using). Heat (microwave) until the coconut oil is melted, stir to combine, then add to the dry mix.
3. Stir well until it’s all mixed together, pour into a greased tin (round or loaf) then set aside and leave to soak. When the mixture no longer has any visible liquid (usually 30-75 minutes), its time to bake.
4. Cook at Gas 5 (375f / 190c) for 20 minutes, then check. When the loaf is starting to pull away from the sides, carefully remove the tin, then put the loaf back in the oven upside down and back for a further 20-30 minutes.
5. Allow to cool before slicing (if you can resist)! Enjoy!

Serve & Store

• Use any way you would bread! Eat it as it is, toast it, sandwich it, grill it.
• Add your favourite sweet or savoury toppings.
• Store covered (I keep mine in the fridge) for up to a week.
• Can be frozen. Slice first, then place in a sealed freezer bag.