This Recipe Came About Almost by Accident When I Took the Oa

• total time: 1 hour 45 minutes

Ingredients

So I’ve decided to call it NAKED BREAD because it’s similar many of the life changing style of breads with nuts and seeds, but this one is grain free and if you omit the oats you get a truly nutty and seedy loaf, that is:

gluten-free

wheat- free

grain- free

vegan

egg free

AND has:

8 ½ plant points (more than I said in the reel!)

7g fibre per slice

7g protein per slice

around 190 kcals per slice

It is absolutely, insanely delicious, holds together really well, freezes well, and is crusty, yet moist. Honestly, it couldn’t have turned out any better.

Honestly, I think you are going to love this as much as all my other breads. I think the combination of the pistachios and cranberries makes it so delicious and you can change the seeds around to suit you, but you must include the flax and chia seeds as well as the Phyllis’s husk flakes because they are really integral to the recipe.

Do USE the flakes not the powder psyllium husk as it just works better. Link in my bio under Amazon if you need it.

Ingredients - makes 18 slices

150g whole flaxseeds

50g chia seeds

30ml olive oil

100g pumpkin seeds

100g sunflower seeds

75g sesame seeds

75g pistachio nuts/ hazelnuts / chopped almonds

50g dried cranberries/ currants/ cherries

35g psyllium husk flakes

1 teaspoon sea salt

300ml water

To bake:

1 x 2lb loaf tin

Loaf tin parchment liners

Directions

Add all the ingredients to a large bowl and stir thoroughly to incorporate the water. The mixture should

be quite stiff.

Transfer to a lined 2lb loaf tin and flatten the surface using the back of a wet spoon. Sprinkle over extra

seeds if desired. Leave to sit for 30–60 minutes to allow the mixture to firm up and bind.

Preheat the oven to 185°C Fan. Bake the loaf for 60 minutes, or until golden and firm to the touch.

Allow to cool completely in the tin before slicing.

E N J O Y XX❤️❤️❤️