By Bethan Evans
Cooking Time: 40 mins until it sounds hollow when tapped. 175 deg C / gas mark 4
Dietary: Wheat free
For those of you who prefer not to eat any grains with gluten, this loaf feels quite like a nutty pumpernickel style bread. The chia seeds and psyllium husks act to bind the mixture to give it a dense loaf texture. It’s a favourite recipe of Bethan’s and often gets brought into the office for us to nibble on.
Combine in a loaf tin: –
155g GinT flaked oats
135g sunflower seeds
90g flax seeds (linseed)
1 level tablespoon chia seeds
3 level tablespoons psyllium husks
1 teaspoon salt
(optional: 65g hazelnuts / almonds)
3 tablespoons melted coconut oil or ghee
(optional: 1 tablespoon maple syrup / molasses / agave syrup etc)
Smooth the top
Let it sit for minimum 2 hours
Bake in preheated oven 175 deg C / gas mark 4 for 20 mins
then remove from the tin, place upside down on an oven rack & bake for a further 30 – 40 mins until it sounds hollow when tapped.
Wait until cool to slice – if you can !