This recipe is extremely easy and quick to make – less than 10 minutes and will provide fantastic

Nutritional value to you and your family. It also is packed with fibre – absolutely yummy and most

importantly, fun to make with younger children – they can assist in mixing the dry ingredients easily

and see what goes into this fantastically healthy seed bread – encouraging them to try it when it is



1 cup (140g) cup sunflower seeds

½ cup (70g) cup flax seeds

½ cup(70g) cup hazelnuts or almonds (if you use almonds, soak them for 12hours

1 ½ cup(230g) quinoa  flakes or millit

4 Tbsp. chia seeds

4 Tbsp. psyllium husk powder

1 tsp. fine grain sea salt

3 Tbsp. coconut oil or ghee, melted

1 ½ cup(375ml) cups water

In a mixing bowl, combine all the dry ingredients. Then add the molasses, water and coconut

oil in a separate bowl, mix well and add it to the dry ingredients. Once you have mixed the dry

and wet ingredients well with a spoon or ladle, and if the ‘dough’ is not sticking together

enough, add another couple of spoons of water. Transfer it into a bread tin and pack it in

tightly. Smooth the top down with fingers or spoon and let sit at room temperature for at least

2 hours or overnight.

Preheat oven to 150-170celsius (depending if you have a fan forced oven) for 5 mins.

Bake bread for 25-30 minutes, then carefully remove bread from loaf pan, place it upside

down directly on a rack, and bake for another 30-40 minutes (it should sound hollow when

tapped). Remember, you are not actually baking it – you are just drying it out. Let cool

completely before slicing.

“Bon appetite”

Store in an airtight container for up to 5 days.

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