Serves 10 ● Prep: 15 mins ● Cook: 1 hour

INGREDIENTS:

• 1 cup sunflower seeds
• ½ cup linseeds
• 2 tbsps. black chia seeds
• ½ cup slivered almonds
• 1 ¾ cups quinoa flakes
• 1/3 cup psyllium husk
• ½ tsp. sea salt flakes
• 1½ cups water
• ¼ cup melted coconut oil
• 2 tbsps. rice malt syrup

PROCEDURE:

1. Grease a medium 12cm x 22cm loaf pan. Line base with baking paper.
2. Place seeds, almonds, quinoa flakes, psyllium husk and salt in a large bowl. Mix well.
3. Combine water, oil and syrup in a medium jug. Add to dry ingredients. Stir until well combined. Spoon into prepared pan. Press in with the back of a spoon. Refrigerate, covered, overnight.
4. Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cool completely.
5. Cut cold bread into slices. Serve with your favourite toppings.