Seed and oat bread

Serves: 13 (makes 13 slices)

Time to make: 1 hr , plus 2 hrs resting

Ingredients

1 cup sunflower seeds
½ cup flaxseeds (aka linseeds)
½ cup almonds, chopped
1 ½ cups rolled oatsoatmeal uncookedX
2 tablespoons chia seeds
4 tablespoons psyllium husk
1 teaspoon flaky salt
1 ½ cups water
1 tablespoon extra-virgin olive oil

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Combine dry ingredients in a silicone loaf tin. Mix well with a fork to combine.

2 Add water and oil and mix until ingredients are well combined and dough is very thick. Let dough sit for at least 2 hours or overnight. Dough is ready when it is solid.

3 Preheat oven to 175°C. Bake loaf for 20 minutes then remove from tin and bake on oven rack for 30-40 minutes until loaf sounds hollow when tapped.

4 Allow loaf to cool completely before slicing.

Variations

Walnut and almond bread: Replace half the almonds with walnut halves or pieces.
Gluten-free seed and nut bread: Replace oats with quinoa flakes.
Fruit and nut bread: Leave out chia seeds and add 1 tablespoon each of sultanas, dried cranberries and finely chopped dates.

HFG tip

Find psyllium husk in the baking aisle at the supermarket or in the bulk bins.
When sliced very thinly this loaf is great as a cracker alternative. Cut slices in halves or thirds.
This loaf freezes well. Slice then freeze individually-wrapped slices for quick toasting.

Nutrition Info (per serve)

Calories 200 cal

Kilojoules 840 kJ

Protein 6 g

Total fat 13 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 1 g

Dietary fibre 8 g

Sodium 160 mg

Calcium 60 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.