This is great recipe for those trying to ditch refined grains. The original recipe uses 1 tablespoon of maple syrup - I actually don’t use it at all but if you are trying to cut back on your sugar you could use just a teaspoon.

Recipe

Adapted from ‘'Roots - life changing loaf of bread’’

GF, DF

Ingredients

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup hazelnuts or almonds (can leave whole or blitz in blender)

1/2 cup ground flaxseed

1 and a half cups of rolled oats (or sub quinoa flakes if gluten free)

4 tablespoons psyllium husk

1/2 teaspoon salt

2 tablespoons chia seeds

1.5 cups water (may need to use a bit more if using quinoa flakes)

3 tablespoons melted coconut oil

Instructions

Line a loaf tin with baking paper. Mix the dry ingredients in a bowl and then add the wet ingredients. Mix altogether and put in the loaf tin. Leave to sit for minimum of 2 hours and up to overnight.

Bake for 1 hour at 180 degrees - after about 20 mins take the bread out of the loaf tin and flip over onto the otherside for the remaining 40 mins.

Enjoy with some soup or salad.