Wheat free, full of omega 3’s and fibre, and delicious too.
1/2 cup pumpkin seeds
1⁄2 cup chopped hazelnuts
1/2 cup chopped almonds
1 1⁄2 cups rolled oats
3/4 cup LSA mix
2 tbsp. chia seeds
1/4 cup psyllium husk powder
1/2 tsp. fine grain sea salt
3 tbsp. melted coconut oil olive oil or ghee
1 1⁄2 cups / 350ml water
1 tbsp. maple syrup or honey
Grease and line a loaf tin.
Combine all dry ingredients in one bowl, stirring well.
Whisk maple syrup, oil, and water together in a measuring jug.
Pour the wet into the dry and mix well.
Transfer to loaf tin and press down.
Leave it to sit for at least two hours (overnight is even better).
Bake at 175°C for 30 minutes.
Remove bread from loaf tin and place face down directly on the oven rack and bake for another 30 minutes.
To check if its cooked, tap on the bread – if it sounds hollow its ready, if not bake for another 10 mins and check again.
Let cool completely before slicing (this is the hardest part!).
Best stored in the fridge, or you can slice and freeze.
Makes great toast from frozen.