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Danielle’s Mixed Seed Bread
Guest Recipes

Danielle’s Mixed Seed Bread

September 5th, 2019  |  Guest Recipes

Danielle’s Mixed Seed Bread

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.

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Author

Simone DennySimone Denny is a qualified Life Coach, a Mind Detox practitioner, a health and wellness blogger, a yoga teacher, ex-corporate, and the owner of a successful online wellness store in Australia called the Nourishing Hub. She runs women's workshops and wellness retreats and has a strong passion for mind-body wellness, discovering and living your purpose, and sparking joy.

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