NUT AND SEED LOAF
INGREDIENTS:1/2 cup pumpkin seeds
2/3 cup LSA mix
1/2 cup chopped hazelnuts
1/2 cup chopped almonds
1 ⁄ cups rolled oats
2 tbsp. chia seeds
3 tbsp psyllium husk powder
1 tsp. fine grain sea salt
1 tbsp. honey (for sugar-free diets, use a pinch of stevia)
3 tbsp. melted coconut oil or ghee
Cinnamon to taste, optional
350ml water
METHOD:Grease and line a ceramic or glass loaf tin well.
Combine all dry ingredients in a separate bowl, stirring well.
Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
Pour into dish and smooth out the top with the back of a spoon. Let it sit out on the counter for at least 2 hours, or all day or overnight.
Preheat oven to 175°C.
Place loaf pan in the oven on the middle rack, and bake for 20-30 minutes.
Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes.
Bread is done when it sounds hollow when tapped.
Let cool completely before slicing.
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for easy go to snacks and to add into your favourite meals.