In the style of the Danish seed and nut breads. I have tried a bunch of recipes in this genre but this is the first one the has held together so well that you can cut thin slices without it crumbling. Its a lovely gluten free and dairy free breakfast bread. It goes really well with avocado or egg salad, for a whole meal on a slice of toast.
Ingredients:
1.5 cups of walnuts (broken)
1.5 cups of sunflower seeds
1 cup of pumkin seeds
1/4 cup of sesame seeds
3/4 cups of flax seeds (milled)
2 table spoons of psyllium
1/2 cup of oats (milled)
5 eggs, whisked
1/3 cup of melted coconut oil (not raw)
1 and 1/2 tsp of salt
2 table spoons of maple syrup
Steps:
Preheat oven to 160C
Combine all of the ingredients
Rest for 10 mins
Place the mixture into a metal bread tin
Cover loosely with foil
Put in the oven and bake for 1 hour.
Options:
You can change out the mix of nuts as you like.
Feel free to add a half cup or so of chopped dates or figs, cranberries or dried apricots.
