Utterly divine gluten-free seed bread recipe

This recipe was shared with me by my close friend Jodie and ever since, it has become a household staple. It is truly wonderful. I make a loaf and cut it into slices, keeping it in the freezer for when I need a piece. I urge you to give it a go!

INGREDIENTS

3 cups (300g) organic gluten free oats

½ cup (60g) chia seeds

½ cup (40g) psyllium husks

½ cup (70g) pumpkin seeds

½ cup (60g) sunflower seeds

½ cup (80g) sesame seeds

1 tablespoon ground flax seeds

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon maple syrup

2 cups (500ml) warm water

METHOD

Pre-heat the oven to 180c.

Add the oats to a food processor and pulse to a semi-fine flour. Remove to a bowl.

Add all the seeds to the food processor and pulse until semi-fine.

Combine the oats and seeds and all the other dry ingredients in a bowl and mix well.

Stir together the maple syrup and warm water, adding it to the dry ingredients. Mix well and let the dough stand for a few minutes.

Line a loaf tin with baking paper. Transfer the dough to the loaf tin and spread evenly with a spatula. Bake in the oven for 30 minutes before removing the bread from the tin and baking for a further 30-40 minutes.

When it’s done, the base should sound hollow when you tap it.

Leave it to cool completely before cutting. Store in the fridge for up to 1 week, or cut into slices and store in the freezer, using as many pieces as you need at a time.