Flourless bread

Celia Jenkins, of The Grocer, Martinborough adapted this recipe from the excellent www.mynewroots.org .This bread is deliciously nutty and full of goodness – although not gluten-free as it contains rolled oats. Winter 2018, Wairarapa Lifestyle Magazine

Makes 1 loaf
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnut, walnuts or almonds
1 ½ cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
1 teaspoon sea salt (or to taste)
1 tablespoon maple syrup 
3 tablespoons coconut oil
1 ½ cups water

1.   In a silicon loaf tin, mix sunflower seeds, flax seeds, hazelnuts or almonds and rolled oats. 

2.   In a separate bowl combine chia seeds, psyllium seed husks, salt, maple syrup, melted coconut oil and water. Mix well together and leave a few minutes to thicken.

3.   Add the wet ingredients to the dry ingredients and mix well. Leave the bread covered on the bench for at least 2 hours. The dough is ready if it keeps its shape when you pull the sides of the silicon loaf pan away from it.

4.   Preheat oven to 350°F / 175°C.

5.   Place loaf pan in the oven on the middle rack, and bake for 20 minutes. 

6.   Remove bread from loaf pan, place it upside down directly on baking rack and bake for another 30-40 minutes. It’s ready when it sounds hollow when you tap it. Leave it to cool completely before slicing.

Bread will keep in a sealed container for up to five days.