Bird seed loaf

While I like to think that the recipes on this blog are “my own”, rarely is this truly the case.  Recipes travel like all good ideas – and as they do so they are moulded, shaped and altered to suit the needs of the user.   Like most cooks, I get ideas from other recipes and dishes sampled, then I add my spin to it.  This recipe has none of “my spin”  however – it comes directly from my favourite food blog “Not quite Nigella”!  With no wheat, eggs or dairy, it also can be used almost universally – always a bonus in this increasingly food conscious world.  Above all, it is absolutely delicious.  Serve as is or toasted, with anything you would normally have with bread,  Thanks Not quite Nigella – this is now a staple in my household!

Time to make: 25 minutes preparation + 35 minutes cooking
Makes:
1 medium loaf

What you need
1 ½ cups wholegrain oats
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup linseeds
½ cup whole almonds or hazelnuts
½ cups sesame seeds
2 tablespoons chia seeds
4 tablespoons psyllium husks
1 teaspoon salt
1 ½ cups water
1 tablespoon honey
3 tablespoons coconut oil

Steps
1.Preheat oven to 175C. Mix dry ingredients together in a bowl. Mix water, honey and coconut oil together and add to seed mix. Mix to combine then transfer to oiled loaf tin. Use fingers to flatten the surface.
2. Leave bread to sit for around 20 minutes before cooking for around 35 minutes or until firm and golden.  Leave in tin to cool for around 15 minutes before turning out.

6 thoughts on “Bird seed loaf

  1. Hello Bronwen
    Looking forward to making this loaf as it look so yum but struggling to get psyllium husks can you help me with where to buy them? Also coconut oil. Hope you are well and still loving your recipes. Cheers Rachel

  2. Hi Bronwen
    Thanks a million will try again. Have tried a few shops. Hopefully will be able to make this in the weekend – looks so yum!

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