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EggMayoOnSeedloafB

Isabella’s Seed Bread

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Ingredients
  

  • 1½ cups oats
  • 1 cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup linseeds
  • ½ cup raw almonds whole
  • 3 tbsp psyllium husks
  • 2 tbsp chia seeds
  • 1 tsp salt
  • 1 ½ cups water
  • 3 tbsp coconut oil melted
  • 1 tbsp maple syrup or honey

Instructions
 

  • Grease a standard sized loaf tin
  • Mix all the dry ingredients
  • Whisk the water, coconut oil and maple syrup together and add to the dry ingredients
  • Mix well
  • Spoon into the loaf tin and smooth the top
  • Let it stand for at least 2 hours or overnight
  • Preheat oven to 175 degrees C
  • Place in the middle of the oven and bake for 20 minutes
  • Remove from the pan, turn it upside down and bake for another 30 – 40 minutes until the bread sounds hollow when you knock on it
  • Let it cool down completely
  • Will keep in an airtight container for up to 5 days and freezes well
  • Recipe by Isabella Niehaus