05 Mar Seedy Nut Bread
Seedy Nut Bread
Servings: 1 Loaf
Equipment
- Large Bowl
- Loaf Tin
Ingredients
- 140 g Sunflower Seeds
- 100 g Walnuts (chopped)
- 150 g Porridge Oats
- 40 g Pumpkin Seeds
- 2 tbsp Chia Seeds
- 150 g Ground Almonds
- 40 g Brazil Nuts (chopped)
- 5 tbsp Coconut Oil (melted)
- 375 ml Water
- 1 tbsp Honey / Agave (if vegan)
Instructions
- In a large bowl mix together the dry ingredients
- In another bowl mix together the wet ingredients
- Add the dry ingredients to the wet and mix well
- Set aside for 2 hours until the mixture is gooey and sticky
- Grease a loaf tin with a little coconut oil and then line with baking paper
- Scrape mixture into the tin and flatten with the back of a spoon
- Bake in oven at 180 fan / 200 for 50-60 minutes until a skewer comes out clean
- Leave to cool completely before slicing. Keeps well for 4-5 days and tastes great toasted!
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