Seed and Nut Bread
['¼ cup (50g or 1¾ oz) chia seeds', '¼ cup (20g or ¾ oz) psyllium husks', '2 cups (320g or 11¼ oz) cooked quinoa', '1½ cups (375ml or 12½ fl oz) water', '1 cup (160g or 5½ oz) sunflower seeds', '½ cup (80g or 2¾ oz) flaxseeds', '¾ cup (120g or 4¼ oz) roughly chopped almonds', '¼ cup (60ml or 2 fl oz) extra virgin olive oil', '2 tablespoons maple syrup', '½ teaspoon sea salt flakes']
Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.
TAPPECUE
EXPERIENCE
FOLLOW US
EMAIL UPDATES
