Photo by Con Poulos
This is bread, but not as we know it! Gluten-free and literally packed with good things, it’s a great way to get your daily dose of seeds and nuts. Top generously with avocado or nut butter, or serve slices with soup.
Recipe information
Yield
Makes 1 loaf
Ingredients
¼
cup (50g or 1¾ oz) chia seeds
¼
cup (20g or ¾ oz) psyllium husks
2
cups (320g or 11¼ oz) cooked quinoa
1½
cups (375ml or 12½ fl oz) water
1
cup (160g or 5½ oz) sunflower seeds
½
cup (80g or 2¾ oz) flaxseeds
¾
cup (120g or 4¼ oz) roughly chopped almonds
¼
cup (60ml or 2 fl oz) extra virgin olive oil
2
tablespoons maple syrup
½
teaspoon sea salt flakes
Need to make a substitution?
Preparation
Step 1
Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
Step 2
Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
Step 3
Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
Step 4
Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.
From Week Light: Super-Fast Meals to Make You Feel Good © 2020 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers.
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