Superseed Loaf
Photography Kelly Gibney.
This no-knead one-bowl loaf is incredibly simple to make and an absolute knockout in the flavour department. My recipe is an adaption of a recipe from divine Danish food blog ‘My New Roots’. Try it toasted alongside soup or with your favourite winter salad. Note: Start this recipe 10 hours before you wish to serve it.
INGREDIENTS
1½ cups cooked quinoa (a little over half a cup of raw quinoa will yield 1.5 cups cooked)
½ cup raw hazelnuts
½ cup whole rolled oats
1 cup sunflower seeds
½ cup linseeds/flaxseeds
4 tablespoons chia seeds
4 tablespoons ground psyllium husk
1 teaspoons sea salt
1¼ cups warm water
4 tablespoons melted coconut oil
3 tablespoons maple syrup
loaf tin, lined with baking paper
METHOD
Combine all the dry ingredients in a large bowl and stir to combine.
In a small jug, mix together the warm water, coconut oil and maple syrup.
Pour into the dry ingredients and mix well. Tip into the lined loaf tin.
Leave on the bench in a cool spot for 6-10 hours.
Preheat oven to 180°C.
Bake the loaf for 60 minutes. Lift gently out of the tin and place the loaf directly onto the oven rack. Bake for a further 40 minutes.
Leave the loaf to cool on a wire rack. Slice with a sharp bread knife when cooled entirely.
The loaf can be enjoyed fresh or toasted. It will freeze brilliantly but should be sliced first. Makes 1 loaf
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126
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