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SEEDY LOAF

INGREDIENTS

4 TBS CHIA SEEDS

2/3 CUP GROUND FLAX SEEDS

2 CUPS WARM WATER

1 CUP LUPIN FLAKES/OATS

250G SUNFLOWER SEEDS

100G PEPITAS

80G HEMP SEEDS

50G SLIVERED ALMONDS

50G PINE NUTS

4 TBS SESAME SEEDS

1 TSP SEA SALT

2 TBS COCONUT OIL, MELTED

METHOD

• COMBINE WATER, CHIA AND FLAXMEAL AND SET ASIDE 15 MINUTES

• ADD IN ALL REMAINING INGREDIENTS AND FOLD UNTIL COMPLETELY MIXED TOGETHER

• SPREAD OUT AND SQUISH INTO A LINED LOAF PAN, I USED A SILICON PAN AND IT WAS FILLED TO THE TOP AND THE SIDES BULGED OUT.  SET ASIDE FOR A FEW HOURS, AT LEAST 2 HOURS, OR OVERNIGHT IF YOU LIKE, JUST SIT IT SOMEWHERE OUT OF SUNLIGHT WITH A TEA TOWEL OVER THE TOP

• PREHEAT OVEN TO 175 DEGREES, BAKE 75MINS ON THE MIDDLE SHELF, OR UNTIL THE LOAF SOUNDS HOLLOW WHEN TAPPED

• COOL IN PAN FOR 30 MINUTES, THEN COMPLETELY ON A WIRE RACK BEFORE SLICING, VERY IMPORTANT TO COOL COMPLETELY OR IT WILL CRUMBLE APART

• STORE IN THE FRIDGE, OR FREEZE

* YOU COULD USE EXTRA PINE NUTS/PEPITAS/SESAME SEEDS/POPPY SEEDS ETC IF YOU DO NOT HAVE HEMP SEEDS

* YOU COULD USE QUINOA/SPELT FLAKES IN PLACE OF OATS

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/seedy-loaf.html

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