Oatmeal Bread
Oatmeal Bread
Ingredients
Dry Ingredients
- 140 g Sunflower Seeds (1 Cup)
- 80 g almonds (½ cup )
- 70 g Pumpkin seeds (½ Cup )
- 200 g Rolled Oats (2 Cups)
- 35 g Flaxseed (¼ cup )
- 25 g Chia Seeds (2 Tbsp)
- 25 g psyllium husk (¼ cup )
- 1 ½ tsp Salt (1 - 2 teaspoon, I use 1 and a ½but some people prefer a little less or a little more. )
Wet Ingredients
- 30 ml Maple syrup (2 Tablespoons)
- 63 ml olive oil (¼ cup )
- 600 ml water
Instructions
- 1
Toast sunflower seeds, pumpkin seeds, and almonds. I do this in a large dry pan, over medium heat until the pumpkin seeds begin to pop.
- 2
Mix all dry ingredients in a large bowl.
- 3
Add the liquid ingredients (water, oil, maple syrup) and mix, it will be quite sloppy. Leave the oatmeal bread mix to sit for 5 mins and stir again. The oats, chia seeds and psyllium husk should have started to absorb a lot of the moisture.
5 min - 4
Oil a loaf tin and line with baking paper.
- 5
Pour in mixture, smooth off the top by pushing down firmly with a spatula or rubber scraper. Wrap the entire thing in cling film, pushing this down so that it sticks to the top of the mix.
- 6
Refrigerate in the loaf tin overnight.
- 7
Remove cling film. Bake for 1hr at 180 degrees Celsius (360 F).
60 min - 8
Remove from the oven, turn the loaf onto a cooling rack but leave the tin on top of the loaf until completely cool. Do not attempt to slice until cold.
Nutrition
Per serving (based on 18 servings)
