Nut And Seed Load

Malzemeler

Ingredients (Makes 10 slices)**

- ½ cup sunflower seeds (85g)

- ½ cup pumpkin seeds (80g)

- ⅔ cup LSA meal (70-80g) instead of flaxseeds

- ¼ cup hazelnuts, roughly chopped (30g)

- ¼ cup almonds, roughly chopped (30g)

- 1½ cups rolled oats (145g)

- 2 tablespoons chia seeds

- 2 tablespoons of collegen powder

- 4 tablespoons psyllium seed husks (or 3 tablespoons if using psyllium husk powder)

- Generous pinch of salt

- 3 tablespoons olive oil

- 1½ cups water (350 )

*Note: These measurements use Australian standard metric cups (250ml) and tablespoons (20ml).*

Yöntemler

1. Line a 900g loaf tin with baking parchment, then combine all the dry ingredients in a bowl.

2. In a jug, mix together the olive oil and 350ml water, then pour this into the bowl of dry ingredients, stirring to combine.

3. Immediately pour the mixture into the lined tin, pressing with the back

of a spoon to flatten. Cover and leave for at least 2 hours or, ideally, overnight.

4. When you are ready to bake, preheat the oven to 180°C/160°C fan/350°F/gas 4. Bake the loaf for 20 minutes then remove the bread from the tin, place it upside down directly on the oven rack and bake for a further 40 minutes.

5. Leave to cool completely before slicing, then store in an airtight container in the fridge or pre-sliced in the freezer, ready for toasting.