Many months ago a lovely girlfriend shared this recipe for a seed loaf, called ‘The life-changing loaf of Bread‘. To be honest, I thought it looked really dry, dense and heavy. Memories of my childhood school sandwiches made with my mother’s homemade
brick bread came flooding back. It wasn’t pretty.
So I thanked her and quickly pushed the recipe aside.
Since then, there seems to have been a love affair with seed loaves on the interwebby.
Everywhere I look people are popping up with their version of a seed loaf. I started to feel like I was missing out. What better thing to do when this happens, than to join them! I started by making that life-changing loaf and OMG-blimey it was good. Like surprisingly good. Perhaps not life-changing, but it was goooood!
Then low and behold this month’s Recipe Redux asked us for some lunch inspiration.
Since I’d recently been inspired by, and have been eating this loaf for my lunch ever since, it was too good an opportunity to miss. I decided to make this healthy, life-changing loaf healthier (if that was at all possible). The only thing I could think of was to add a vegetable. After a quick look in the veggie drawer, carrot it was.
I also wanted to ‘lighten’ things up a bit, so added some quinoa as well. It’s always a gamble when doing this sort of thing, but thankfully it worked first go!
My favourite ways to serve it (either toasted or untoasted when it’s still fresh) is topped with hommus and dukkah…
Or with avocado and dukkah….
Perhaps it won’t change your life, but I hope at least you try it, cause it’s pretty damn good!
Oh and don’t be surprised if you poop lots after eating this. All the fibre in there will do that to you!!
- ¾ cup rolled oats
- ½ cup sunflower seeds
- ½ cup cooked quinoa
- ¼ cup linseeds
- ¼ cup cashews, roughly chopped
- 2 tablespoon psyllium husks
- 1½ tablespoon chia seeds
- 1 medium (90 grams) carrot, grated (approx ½ cup)
- ½ teaspoon salt
- 2 teaspoon maple syrup or honey
- 1½ tablespoon extra virgin olive oil
- 1¾ cups water
- Line a loaf tin with 2 layers of greaseproof paper
- Place the rolled oats, sunflower seeds, cooked quinoa, linseeds, cashews, psyllium husks, chia seeds, carrot and salt in a large bowl and mix together
- Pour in maple syrup, olive oil and water and mix well until combined and all the liquid is absorbed
- Transfer to prepared loaf tin and smooth the top
- Allow to stand at room temperature for at least 2 hours; or overnight (this is what I did) if you can
- Preheat oven to 175 degrees and bake the bread for 40 minutes
- Then carefully remove the loaf from the tin and place on an oven tray
- Return it to the oven and bake for a further 20 minutes
- Place on cooling rack and allow to cool completely before slicing
- Store bread in a tightly sealed container
- If you live in a warm environment, store it in the fridge after 1 day
- This loaf freezes well too – but slice before freezing