- makes 1 loaf serves
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
You can change up the seeds used in this recipe – use less or none of some, and more of the ones you like best. Keep the chia seeds though – they act as a binder.
Ingredients
- 50 g quinoa flakes, soaked in 100 ml of water for at least 1 hour
- 20 g chia seeds, soaked in 50ml of water for at least one hour
- 50 g flaxseeds
- 50 g pumpkin seeds (pepitas)
- 50 g sunflower seeds
- 50 g sesame seeds
- 150 g almond meal
- 150 g buckwheat flour
- 30 g psyllium husk
- 15 g baking powder
- 10 g xanthan gum
- 100 g coconut oil
- 30 g apple cider vinegar
- 40 g honey (optional)
- 4 eggs
- 10 g pink Murray River salt
- 50 ml water, plus extra if needed
Soaking time: 1 hour.
Instructions
- Preheat oven to 200°C (180° fan-forced). Grease and line a loaf tin.
- Combine thoroughly in a bowl with a wooden spoon or your hands, but do not overwork. If it’s dry, add a little extra water (it should still be a thick mixture)
- Place in loaf tin and press to flatten evenly.
- Bake for about 30 minutes, until cooked through and golden on top.
- Allow to cool before slicing.
- Slices will freeze well.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You can change up the seeds used in this recipe – use less or none of some, and more of the ones you like best. Keep the chia seeds though – they act as a binder.
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