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This is the perfect make-ahead breakfast ‘bread’ that’s gluten-free, dairy-free and vegan. Ticks all the boxes for dietaries – and dietitians, really, since it packs a fibre punch too. The essential ingredients here are the linseeds, chia seeds and psyllium husk, which exude a gelling agent when hydrated that makes the dough stick together. Other seeds can be added like poppy seeds and sunflower seeds, or even nuts, like almonds, hazelnuts and macadamia, if you were that way inclined. Serve toasted with almond butter, or make the avo dip – or even just some sliced avo or fresh ricotta schmeared on top. This also keeps really well – just slice and then freeze for up to 3 months, toasting on demand.
1 cup almond meal
1 cup walnuts (or other nuts)
1 cup dried fruit (I used Turkish apricots and currants)
1 cup seeds (1/4 cup each of sesame seeds, hemp seeds, pepita seeds, sunflower seeds)
½ cup each of Linseeds and chia seeds.
1/4 cup psyllium husks
1 teaspoon salt flakes
2 teaspoons baking powder
2 tablespoons maple syrup
2 tablespoons olive oil or melted coconut oil
2 cups boiling water
Preheat oven to 180c (180c fan)
Line a loaf tin with baking paper
Mix together all of the dry ingredients in a large bowl, then pour the maple syrup, olive oil and freshly boiled water over the top and mix until all juicy and hydrated.
Leave to sit for 15 minutes until thickened and cool enough to handle.
Press into the lined loaf tin until completely flat on top, using wet hands or a spatula, making sure to get right into the corners.
Sprinkle over some extra sunflower seeds and bake in the middle of the oven for 50 minutes.
The loaf should be dry, test the doneness by sticking a skewer in the centre to see if it comes out clean. Turn the loaf out and leaving upside down, then place on a baking tray, and with the oven turned off, slide the loaf on the tray back into the oven to dry out overnight in the residual heat.