This gluten free chunky seed loaf freezes well.
Download the recipe here
12
Count
50
Mins
Easy
Place all dry ingredients in a food processor and blend for a few seconds to break nuts and seeds into smaller pieces. Transfer to a mixing bowl.
Combine lukewarm water, melted coconut oil and agave in another bowl. Stir until agave is dissolved.
Pour water mixture into dry ingredients and mix with a spoon until well combined.
Grease a bread pan with coconut oil or olive oil spray.
Transfer mixture to bread pan, press down firmly, cover and allow to stand overnight.
Next morning, heat oven to 180 C
Bake loaf for 30 minutes. Remove from oven. Tap the loaf to make sure it is baked through, it should make a hollow sound.
Allow to cool before cutting.
Chef kate@clickscount.co.za
SUNFLOWER SEEDS 500G
R39.00Add to cart
PUMPKIN SEEDS
R56.00Add to cart
SESAME SEEDS , DEHUSKED (hulled) 250g
R38.00Add to cart
OATS, ROLLED, GLUTEN FREE
R78.00Add to cart
ORGANIC CHIA SEEDS
R67.00Add to cart
PSYLLIUM HUSK
R62.00Add to cart
HIMALAYAN CRYSTAL SALT
R33.00Add to cart
AGAVE SYRUP
R80.00Add to cart
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