A mighty seed bread

Honestly, you couldn’t even call this baking…..it totally delivers a punch of fibre + protein + healthy fats

Prep time: 10 mins. Bake time: 1 hour 15 minutes. Freezer-friendly.

(I prefer it toasted, I put it into the freezer in slices + take it as I need + pop it n the toaster)

75g pumpkin seeds

75g sunflower seeds

50g white sesame seeds

100g porridge oats (rolled)

50g chia seeds

50g flaxseed (I use milled)

50g milled buckwheat flour

Pinch of sea salt

300ml water

2 tbsp olive oil

1 tsp bicarbonate of soda

2 eggs whisked

Method

Oven to 210C/190F. 1 hour 15 mins cook time

Put the pumpkin, sunflower and sesame seeds, oats, chia seeds, milled flax, buckwheat flour and salt into a bowl. Add the water and olive oil, stirring to combine. Cover and set aside to soak for at least 1 hour.

Add whisked eggs and Bicarbonate of soda, stirring well.

It’s a sloppy mix. Oil your bread tin and in it goes.