This nutrient dense seed bread is super easy to make, you pretty much throw it all in a bowl, leave to set for 20 minutes and cook for 60. Great for using up leftover nuts or seeds that may be about to go off.
Make sure you store it in the fridge as it has egg in it. It will last about a week and you can always freeze it. Cut your slices thin (I usually cut them around half a centimetre in size) and toast them, then top with whatever you feel like!
3/4 cup Pumpkin Seeds
3/4 cup Sunflower Seeds
3/4 cup Sesame Seeds
1/2 cup Linseed (Flaxseeds)
1/2 cup Psyllium Husk
1/2 cup Almonds (whole, slivered or chopped)
2 Tbsp Chia Seeds
2 Tbsp Olive Oil
2 tsp Salt
1/4 cup Water
4 Free Range Eggs
Add all ingredients to a bowl and mix well, then leave to sit for 20 minutes (this allows chia seeds and psyllium husk to absorb the liquid).
Line a small loaf tin (approx 20cm x 10cm) with baking paper and heat oven to 160 degrees Celsius. Pour mixture into tin and evenly press into a loaf shape. Once oven has heated, bake for 60 minutes.
Once cooked, leave in the tin to cool and transfer to an airtight container. Store in fridge for up to a week.
Enjoy!