Seed & Nut Loaf Recipe
Makes
1 loaf with 16 slices
Ingredients
- 60g ground flaxseeds
- 65g hazelnuts or almonds
- 75g quinoa flakes or oats
- 2tbsp chia seeds, ground
- 3tbsp psyllium husk powder
- 1tsp fine salt
- oil, to grease
- 135g sunflower seeds, plus 1tbsp extra (optional) to finish
Method
Put the dry ingredients into a large mixing bowl and stir to combine. Add 475ml of cold water and stir through with a metal spoon to form a firm, heavy dough. Leave to firm up for 15 minutes.
Preheat the oven to 200°C/gas 6. Line the base and long sides of a loaf tin with a long rectangle of baking parchment that flaps over the sides to help lift the loaf out. Grease the short ends.
Use your hands to transfer the dough into the tin and flatten down the top, scattering over the extra sunflower seeds (if using). Bake for 45 minutes. Slide a knife around the loaf and tip it out of the tin using the paper. Put it onto a rack in the oven and remove the paper. Bake it for a further 30 minutes until it sounds hollow when tapped and is firm to the touch.
Remove the loaf from the oven and leave to cool to room temperature on a wire rack before slicing. If not freezing, store in a bag or sealed container for up to five days in the fridge or a cool place.
Recipe courtesy of The Diabetes Weight-Loss Book by Katie & Giancarlo Caldesi, with Jenny Phillips. Published by Kyle Books. Photography by Susan Bell
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