A relaxing weekend ritual of ours is to make a loaf of this delicious, nutrient dense, gluten-free seed and nut bread. It’s high in fibre, vitamins and minerals, amazing for digestion and a great way to cut back on single use plastic by gathering all of the ingredients with reusable canvas and mesh produce bags fresh from a bulk food store or farmers market.
INGREDIENTS
1/2 cup of almonds
1 cup sunflower seeds
1.5 cups of rolled oats
1/2 cup of flax seeds
1 tsp salt
2 tbsp chia seeds
3 tbsp psyllium husk
3 tbsp coconut oil or ghee
1.5 cups water
2 tbsp coconut flakes
METHOD
Mix everything together in a large bowl until firm. Then press mixture into a bread pan and let sit for at least 2 hours. Bake at 320°F (160°C) for 20 minutes. Remove from pan and flip over then bake upside down for another 30 minutes. Let cool and then cut into slices and store in the freezer.
(For a less chunky bread you can blitz all ingredients in a nutribullet for a few seconds before pressing into the bread pan)
Serve with butter, raw local honey and flakey salt, avocado and lime, or homemade fig jam and tahihi.
Written and photographed by Nadia Whitehurst
