Seedy oat-y tin loaf recipe
a lovely loaf full of flavour and crunch, and a great alternative if you aren't able to eat gluten at the moment
This is my seedy oat-y tin loaf recipe which is packed full of crunch and flavour from a variety of seeds and oats, making for a small but mighty piece of toast! As I have been on a bit of a detective journey these past few months figuring out what’s triggering my painful eczema flares, I have been avoiding certain foods periodically including gluten which might trigger a flare up for me personally; (disclaimer: without boring you to death, what I am learning is it’s never really the food that’s the issue, but a deeper root issue that needs to be addressed, whether that’s gut malfunction, nervous system dis-regulation, unmanaged stress, environmental factors and so on). So, with all that aside, this is a lovely stand-alone loaf you can make for yourself or loved ones whether you can have gluten or not! Let me know if you give this a go by tagging me on instagram.
Ingredients
135g/ 1.5 cups gluten free oats
90g/ 1 cup pumpkin seeds
45g/ 1/2 cup hemp seeds
45g/ 1/2 cup psyllium husk
22g/ 1/4 cup chia seeds
2 pinches of salt
1 tbsp agave syrup/ sweetener
360ml/ 1.5 cups water
3 tablespoons of olive oil
note: you can substitute for any seeds you might have if you don’t have these seeds; e.g. a combination of sunflower seeds/ flaxseeds would work well too!
Method
Mix everything together.
Let it sit for 2 hours/ overnight to firm up.
Transfer and pack everything in really well in a small greased tin (500g). Bake at 175c for 20 mins.
Remove the loaf carefully from the tin and bake for a further 30 mins until golden brown and baked through.
Leave it to cool. It is best enjoyed toasted! I like to have it with sunfly.world sunflower seed butter & honey, or with hummus/ savoury toppings too!
