OAT SEED LOAF

(DF)

Ever wondered what to swap out for a wheat free loaf of bread that's nutrient dense and easy to make?  Look no further,  This is one dense and delicious loaf of seedy goodness.  Due to the oats which are often deemed not to be gluten free for  cross contamination reasons, I haven't listed this as being gluten free. However, if you are gluten intolerant as opposed to having coealiac disease than this (should) be well tolerated.  If you have any gut issues, start with a slice - not the loaf - as the density of the seeds may aggravate a sensitive stomach.  You may like to soak them first to make them easier to digest but the water in the ingredients, to some degree, will help with this.

The perfect accompaniment for winter soup, scambled eggs, nut butter or smashed avocado.

Prep: 5mins

Cook: 1 hour

How easy?  Exceptionally easy

Deliciousness? 10/10

Credit for recipe goes to "Whole" by Natural Harry (aka Harriett Birrell)

​​Ingredients

  • 3 cups organic rolled porridge

  • 1/2 cup chia seeds

  • 1/2 cup psyllium husks

  • 1/2 cup pepitas

  • 1/2 cup sunflower kernels

  • 1/2 cup sesame seeds

  • 1 tablespoon flax (lin) seeds

  • 1 teaspoon salt

  • 1 teaspoon baking powder (GF)

  • 1 tablespoons maple syrup

  • 2 cups warm water

 

Instructions

  1. pre-heat on oven to 180 degrees celsius

  2. line a bread loaf tin with non-bleached baking paper

  3. combine all dry ingredients in mixing bowl (I used the butterfly in my Thermomix on speed 2-3)

  4. stir the maple syrup and warm water

  5. mix the wet and the dry ingredients together and let stand for 2 minutes

  6. scoop the thick gooey mixture into the bread tin and spread evenly with a spatula

  7. place in the oven for 30minutes

  8. remove from over, then flip the loaf upside down and place back into the oven for a further 30minutes

  9. remove from oven and allow to cool - although if you have it warm, the blob of grass fed organic butter (or alternate topping) really take it to the next level of yumminess!

Store for 1 week in fridge or slice and freeze for convenience.

Enjoy

x

© 2019 Rachel Weaver | All Rights Reserved | Website by Sticky Studio

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