Oats are rich in carbohydrates and fiber, but also higher in protein and fat than most other grains. They are very high in many vitamins and minerals. Seeds are great sources of fiber. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure.
Perfect served for breakfast or lunch with your favorite topping!
SERVING: one loaf
INGREDIENTS:
1 x tub dairy free- or dairy youghurt
2 x tubs organic gluten free oats
1.5 tsp bread soda
1 x free range or organic egg
1 tbsp extra virgin olive oil
100g hulled hemp seed
50g pumpkin seeds
50g sunflower seeds
25g milled flaxseed
¼ cup of water
METHOD:
Turn on the oven at 170c, fan assisted (cooking temperature might vary depending on oven).
Add all seeds together and combine. Add the bread soda to the yoghurt in the carton and mix. Let it fizz up a little.
Whisk the egg and olive oil in a bowl. Add the yoghurt to the seed mixture along with the egg – stir. Let it stand for a little while to ‘fizz up’ in the bowl (this is important to make sure the bread isn’t too dense).
Line a bread tin with baking paper. Stir in the oats to the main mixture using the container from the yoghurt. Add the water and combine all the ingredients.
Add the mixture to the bread tin and flatten with a spoon. Bake in oven on the middle shelf for 50 minutes at 170C fan. Remove from tin and bake for another 25min. Let cool on a wire rack before slicing.
ADDITIONAL NOTES:
Can be stored in plastic bag for 5 days or frozen (pre-slice and remove slices as needed).
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