Makes: 1 Loaf /  Total time: 45 minutes  /  Prep time: 10 minutes

Ingredients

• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/4 cup sesame seeds
• 1/4 cup flax seeds
• 1/2 cup chopped almonds
• 1 1/2 cups rolled oats
• 2 tbsp chia seeds
• 4 tbsp ground psyllium husks
• 1 tsp salt
• 1 tbsp of honey or maple syrup
• 3 tbsp melted coconut oil
• 1 1/2 cups water

Directions

1. Combine all ingredients together in a large bowl and mix well until everything is well combined.
2. Pour mixture into a silicone loaf tin and compress really well with the back of a spoon: NB- this is really important to form a solid loaf.
3. Leave on the counter for 2 hours or overnight in the fridge.  This allows the psyllium husks to absorb the moisture and hold everything together.
4. Pre heat the oven to 175°C and then place the loaf tin into the oven for 20 minutes.  
5. After 20 minutes take the loaf out of the oven and remove it from its tin.
6. Place the loaf back in the oven on a rack for a further 20 minutes. NB- cooking times depend a little on oven efficiency.
7. Remove from the oven when the loaf starts to colour, and allow to cool before slicing.  It will crumble a little if you slice it whilst warm, but it’s hard to resist 🙂
8. I love this loaf with honey and peanut butter but it’s also fantastic with avocado and tomato with a drizzle of olive oil.
9. I store the loaf in the fridge for up to 5 days, if it lasts that long!  It can also be toasted.

Acknowledgments. 

I have to acknowledge that this recipe was written by Food52 genius recipe , however, I have modified it by adding sesame and pumpkin seeds for personal preferences.