SEEDAHOLIC BREAD (GF)

Prep: 20 minutes + standing.

Cooking: 1 hour 50 minutes. Makes 1 loaf. 1½ cups (135g) rolled oats

1½ cups (120g) quinoa flakes

1 cup (150g) sunflower seeds

1 cup (200g) pepitas

2/3 cup (130g) linseeds (flaxseeds) ½ cup (70g) white chia seeds ½ cup (80g) chopped almonds

½ cup (70g) chopped hazelnuts

½ cup (40g) psyllium husks (available

from health-food stores)

2 tsp sea salt flakes

2 tbsp raw honey

2/3 cup (150g) coconut oil, melted

1 Grease a 1.5-litre (6-cup), 14x24cm loaf pan; line base and two long sides with baking paper, leaving a 5cm overhang.

2 Place all dry ingredients in a large bowl.

Place 31/2 cups (875ml) warm water, honey and melted coconut oil in a large jug; stir until dissolved. Pour wet mixture over dry ingredients; stir to combine. (The mixture will be firm, but if it is too stiff, add more water, 1 tbsp at a time.)

3 Spoon mixture into pan and use hands to shape into a loaf (mixture will mound slightly above the pan rim). Cover surface with plastic wrap; stand at room temperature for 2 hours to allow ingredients to absorb the liquid and set bread into shape.

4 Preheat oven 200˚C (180˚C fan).

5 Bake bread for 30 minutes then invert onto a wire rack placed on top of an oven tray; peel away lining paper. Return bread to oven on tray; bake a further 1 hour 20 minutes or until a skewer inserted into the centre comes out clean (cover loosely with foil if overbrowning). Cool completely before slicing. Drizzle with honey to serve, if you like.