THE YOGAFEED BREAD

Makes 1 loaf You will need:

• 140g sunflower seeds • 75g whole flaxseeds (linseeds)

• 30g whole chia seeds • 65g unsalted almonds, chopped

• 145g oats

• 1 teaspoon sea salt

• 60g psyllium husks • 2 tablespoons maple syrup

• 3 tablespoons melted coconut oil or butter • 350ml water or green tea • Sriracha chilli sauce, to serve

• Mashed avocado, to serve

1

Fire up your oven to 175°C, 350°F, Gas 4. A regular silicone loaf tin works best here, and needs no parchment lining. Find them in Dunnes Stores nationwide. Otherwise, line a regular loaf tin with non-stick parchment paper and set aside.

2

In a large mixing bowl, combine the sunflower seeds, the flaxseeds, the chia seeds, the chopped unsalted almonds, the oats, the sea salt and the psyllium husks.

3

In a jug, briefly whisk together the maple syrup, the melted coconut oil or butter, whichever you are using, and the water or green tea, whichever you are using, and trickle over the seeds, nuts, oats, salt and psyllium mixture. Beat well. If the mixture is too thick to stir, add a teaspoon of water until it becomes slightly looser.

4

Scrape the bread mix into your silicone loaf tin (or lined tin) and smooth the top with the back of a wet spoon. Leave it to rest overnight, or for at least 4 hours. To check if the dough is ready to bake, it should retain its shape when you pull the sides of the silicone loaf tin away from the dough. If it holds, it’s ready to cook!

5

Bake the bread on the middle shelf of the preheated oven for 20 minutes. Remove the tin from the oven and run a knife between the bread and the loaf tin. Turn the tin upside-down and tip out the bread directly on the middle shelf. Bake for another 45 minutes. The bread is done when it sounds hollow when tapped.

6

Allow the bread to cool completely before slicing. This bread can be stored for up to five days in a tightly sealed container. It also freezes well in individual slices wrapped in parchment. I love it toasted, with sriracha chilli sauce and mashed avocado.