Anna’s Seed & Nut Loaf
- Gluten-free, wheat-free, dairy-free.
- Stores well in a cool cupboard for a good week.
- Slices easily, use your favourite spreads and toppings.
- Filling and satisfying bread alternative.
Organic Sunflower Seeds (1kg) - Sussex WholeFoods
140g Sunflower Seeds
Organic Golden Flax Seeds (1kg) - Sussex WholeFoods
120g Golden Flax Seed
Organic Unblanched Almonds (1kg) - Sussex WholeFoods
70g Unblanched Almonds
Organic Cashew Nuts (1kg) - Sussex WholeFoods
53g Cashew Nuts
Organic Porridge Oats (1kg) - Sussex WholeFoods
150g Gluten-free Porridge Oats
Ground Flaxseed, Golden 1kg (Sussex Wholefoods)
10 Tbsp Ground Golden Flax Seed
Organic Chia Seeds 1kg (Sussex Wholefoods)
2 Tbsp of Chia Seed
Atlantic Sea Salt Crystals, Organically Approved 250g (Geo Organics)
1 tsp of Sea Salt
Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)
5 Tbsp Coconut Oil, melted
Other Ingredients
- 375ml cold water.
Method
- Pre-heat the oven to 185°C Fan/200°C/Gas Mark 6. Grease and line a large loaf tin or just use a large silicone loaf tin like we did!
- Put all the dry ingredients into a large bowl and mix thoroughly. In a separate small bowl mix the melted coconut oil and the water.
- Pour over the dry ingredients and mix thoroughly. Leave to stand for 2 hours. After this time the mixture should have a thick, sticky dough-like consistency.
- Spoon the mixture in your loaf tin and smooth over with the back of a spoon.
- Place in the oven for 50-60 minutes. The bread should sound hollow when tapped.
- Remove from the oven and allow to fully cool, preferably overnight. It will then be perfect to slice.
