This is a delicious, gluten-free bread that I have adapted from Sarah Britton’s The Life-changing Loaf of Bread. I have removed the oats for a lower-carb version. I personally find it more tasty than ‘normal’ bread and a useful option to have with dips, as toast or a sandwich or to top with eggs. I tend to make a batch and once cooled, slice it and keep in the freezer for when I’m after a ‘bread’ hit!

Ingredients

• 1.5 cups pumpkin seeds

• 1 cup almonds or hazelnuts

• 1/2 cup flaxseeds (aka linseeds)

• 1/2 cup chia seeds

• 1/2 cup psyllium husks

• 3 tbsp sesame seeds

• 1 tbsp fennel seeds (optional)

• 1 tsp fine sea salt

• 1.5 cups warm water

• 3 tbsp olive oil or coconut oil, melted

Method

1. Preheat the oven to 180°C. Mix the dry ingredients then stir in the olive oil/coconut oil and warm water and combine well. Quickly, transfer to a large lined/oiled loaf tin and press down well, smoothing the top with the back of a spoon. Bake for approximately 30 minutes, then remove from the tin, return to the oven upside down and bake for a further 30 minutes. It is ready to come out if it sounds hollow when tapped.

2. Allow to cool thoroughly on a cooling rack then slice with a sharp knife. Can be frozen once sliced for up to 3 months.