Super Seed Loaf
Total Time
1 hour and 20 minutes
Prep Time
0 seconds
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
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Ingredients
12 servings
- 16.2 fl oz oat milk
- 9 oz pumpkin seeds
- 7 oz buckwheat flour
- 3.5 oz porridge oats
- 3.5 oz almonds
- 3 oz sunflower seeds
- 3 tablespoons of ground flaxseeds
- 3 tablespoons chia seeds
- 1 tablespoon dried rosemary
- 1 tablespoon of dried thyme
- Large pinch of sea salt
- drizzle of olive oil
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Preparation
Step 1
Simply place the almonds, oats and two thirds of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. Transfer this flour into a bowl and stir in the remaining pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, flax seed, dried herbs and a large pinch of salt. Stir the mix well before gradually pouring in the oat milk and 1 tablespoon of olive oil.
Step 2
You’ll then need to let the mixture sit to thicken up, this should take anywhere from 30 minutes to an hour. During which time you can heat the oven to 180c, fan setting.
Step 3
Once the mix is nice and firm (I mean really firm, it can’t even be a tiny bit runny) grease the base of a loaf tin with some olive oil or line with baking parchment, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in the oven and bake for 55-60 minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.
Step 4
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