Ingredients
- 150 g rolled oats
- 135 g sunflower seeds
- 90 g linseed (flaxseed), whole or ground
- 65 g hazelnuts or almonds, roughly chopped
- 2 tbsp chia seeds
- 4 tbsp psyllium husks (or 3 tbsp psyllium husk powder)
- 1 tsp sea salt
- 1 tbsp maple syrup
- 3 tbsp melted coconut oil or olive oil
- 350 ml water
Method
- Mix the dry ingredients: in a silicone loaf tin, or a loaf tin lined with baking paper, mix the oats, seeds, nuts, chia, psyllium and salt.
- Add the wet ingredients: whisk the maple syrup, oil and water, then pour into the dry ingredients and mix until everything is completely soaked and the dough is very thick. Add a splash more water if it's too stiff to stir.
- Rest: smooth the top and leave on the worktop for at least 2 hours, or overnight. The dough is ready when it holds its shape if you pull the sides of the tin away.
- First bake: heat the oven to 180°C (160°C fan) and bake for 20 minutes.
- Second bake: carefully turn the loaf out of the tin, place it upside down directly on the oven rack and bake for 40 minutes more, until it sounds hollow when tapped.
- Cool: cool completely before slicing. Keeps in an airtight tin for 5 days, or slice and freeze. Wonderful toasted.
Why it's good for you: This loaf is almost entirely nuts, seeds and oats, so every slice is full of fibre, protein, healthy fats and minerals such as magnesium and zinc. Psyllium is a gentle soluble fibre that binds the loaf and supports regular, comfortable digestion.
Good to know: Use gluten-free oats for a gluten-free loaf. Psyllium is very absorbent, so drink plenty of water. Contains nuts; use pumpkin seeds instead for a nut-free version.
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