I made this to enjoy smashed avocado toast more 😉
It goes well with anything though.
*1cup=240ml, 1Tbsp=15ml
*No Substitution Unless Specified.
INGREDIENTS (for 21 x 11 x 7cm loaf pan)
DRY
• 80g walnuts
• 80g hazelnuts
• 80g pepitas/pumpkin seeds
• 150g sunflower seeds
• 90g whole flaxseeds
• 90g chia seeds
• 50g psyllium husk flakes
• 40g hemp seeds
• 2 tsp salt
WET
• 4 Tbsp extra virgin olive oil
• 360ml lukewarm water
You can add herbs, black peppers etc.
INSTRUCTIONS
1. Add the walnuts, hazelnuts, pepitas, and sunflower seeds to a blender or food processor and pulse to a fine mix.
2. Pour the nuts/seeds into a large mixing bowl and add the rest of the dry ingredients. Stir well.
3. Make a well in the middle and pour the oil and water. Mix to a uniform.
4. Pour half the mix into the tin and press down firmly. Then add on the rest of the mix and press down again to make a compact bread loaf. Smooth over the top.
5. Bake at 170˚C for 55 – 60 minutes.
6. Let it cool for 30 minutes in the pan then cool it fully.
7. Slice and enjoy!
8. To store: I like to slice the whole loaf and then keep them wrapped well in the fridge for 5-7 days or in the freezer for 1+ month. Allow to defrost before eating.
