Seed and Nut Bread

Ingredients

¼ cup (50g or 1¾ oz) chia seeds

¼ cup (20g or ¾ oz) psyllium husks

2 cups (320g or 11¼ oz) cooked quinoa

1½ cups (375ml or 12½ fl oz) water

1 cup (160g or 5½ oz) sunflower seeds

½ cup (80g or 2¾ oz) flaxseeds

¾ cup (120g or 4¼ oz) roughly chopped almonds

¼ cup (60ml or 2 fl oz) extra virgin olive oil

2 tablespoons maple syrup

½ teaspoon sea salt flakes

Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.

Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.

Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.

Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.