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.
Store in an airtight container for up to 5 days.
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