Multiseed Oat Loaf
As food prepping goes you can do no better than to have a sliced loaf of this in your freezer. I love the texture of all the nuts and seeds and it leaves you so satisfied. I love this toasted with a few slices of avocado and some salt and pepper. It's so filling will keep you satiated all day so even if you are in a huge rush just take a slice of this with you as you fly out the door.
Multiseed Oat Loaf
- 8one - inch by 4 - inch loaf pan (20cm by 10cm), oiled
- 235g rolled oats
- 160g sunflower seeds (hulled)
- 65g pumpkin seeds (hulled)
- 90g almonds, toasted and coarsely chopped
- 120g flax seed
- 25g psyllium seed husks (see note)
- 25g chia seeds
- 12g fine sea salt
- 40g maple syrup or agave nectar or date syrup
- 55g olive oil or coconut oil
- 600g water
- Toast the seeds. Preheat your oven to 350oF (180oC.)
- Spread the sunflower and pumpkin seeds on a baking tray and toast until they start to brown, about 15 minutes, stirring halfway during baking. (The seeds may take less time to toast, so keep an eye on them.)
- Measure ingredients. Put all the dry ingredients into a large bowl. Then pour in the wet ingredients.
- Mix up your “dough” really well. Once it’s mixed, scoop it into your oiled pan and smooth out the top. Then put in the refrigerator and leave it several hours, or best, overnight.
- Bake. Put a rack in the middle of the oven and preheat to 400oF (200oC.) Remove the bread from the refrigerator and let it come to room temperature. Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan. Let cool on a cooling rack for at least 2 hours.
- Toast and eat!
- The psyllium seed husks provides a binder for the bread, in place of the gluten found in traditional flour. You can find them in health food stores or order on-line.
I cut this bread as thinly as possible and freeze the day after making. I love it toasted with avocado and a squeeze of lime.
Lots of love,
Images - Brid O'Donovan.