This amazing gluten-free bread is going to be a winner in everyone’s stomach. Packed with protein, Bridget Davis will surely have all the gym-junkies adding this into their diet.
180 g (61/3 oz) quinoa flakes or whole oats
70 g (2ó oz) sunflower seeds
60 g (2 oz) pumpkin seeds
40 g (1ó oz) flaked almonds
40 g (1 ó oz) flax seeds
2 tbsp chia seeds
4 tbsp psyllium husks
1 tbsp ground cinnamon
1 tsp fine salt flakes
350 ml (12 fl oz) water
1 tbsp maple or agave syrup
60 ml (2 fl oz) avocado oil
Into a large mixing bowl, add the quinoa flakes, sunflower and pumpkin seeds, almonds, flax seeds, chia seeds, psyllium husks, cinnamon and salt. Combine lightly until all the ingredients are evenly distributed. Whisk together the water, maple syrup and avocado oil in a jug, and pour over the mixture in the bowl.
Using clean hands, combine the contents of the bowl by squishing and mixing them between your fingers until all the liquids have soaked into the dry ingredients.
Press the mixture into a 23 cm (9 inch) loaf tin and leave, covered, in the refrigerator to soak for a minimum of 2 hours or overnight.
When ready to cook the loaf, preheat the oven to 180°C (350°F) and bake in the tin for 20 minutes. Carefully remove the loaf from the tin and return to the oven to finish cooking directly on the oven rack. Bake for 20 minutes, or until the loaf sounds hollow when tapped on the base. Cool on a wire rack.
SECRETS + TIPS
This bread will last for up to 2 weeks if stored, covered, in the refrigerator and it can be frozen for up to 3 months. If you are on a sugar-free diet, you can easily leave out the maple or agave syrup.
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