Seeded Loaf

Adapted from Our Tamarama Kitchen by Joanna Cooper & Vanessa Rowe

This gluten free loaf is nutty, delicious and addictive as it is or try serving it with marinated goats feta or as part of your cheese board. It lasts for up to a week in the fridge and can also be sliced and put into the freezer, taken out when needed. It is also wonderful toasted, drizzled with extra virgin olive oil, smashed avocado and/or hummus.

Ingredients

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup sesame seeds

1/2 cup chia seeds

1/4 flaxseeds or linseeds

1 cup nuts (you can use 1/2 pecan, 1/2 almonds or any other nut cominbation such as hazelnuts or walnuts etc.. Leave nuts whole)

1 1/4 cups quinoa flakes

1/2 cup psyllium husks

2 teaspoons sea salt

1 3/4 cups water

1 tablespoon maple syrup or honey

4 tablespoons liquid coconut oil or extra virgin olive oil

Method

Line a 22cm by 14cm loaf tin with baking paper

In a big mixing bowl add all the dry ingredients. In a spearate bowl add the wet ingredients and stir to combine. Add the wet ingredients to the dry ingredients and mix together. Scoop the mixture otu and into a loaf tin. Cover with cing wrap and leave overnight or for at least 2 hours in the fridge. I find making the mixture the day before creates an even better loaf, as it becomes denser and holds its shape well.

Pre-heat oven to 180°C Pop the oaf into the oven for approximately 60-70 minutes or until it has a nice colour on top and has pulled away fromt he sides o the tin. Take the loaf out of the tin, remove the baking paper and let it cool completely on a wire rack before slicing.