Seed Bread Recipe

I have been craving a good seed bread recipe to have as a nutritious lunch base. I wanted it to have hints of soy and sesame so have developed the following recipe to share with you. It lasts wrapped in the fridge for 7 days and can be sliced and frozen. The perfect recipe to make for the week ahead. I like to mash cannellini beans with apple cider vinegar and extra virgin olive oil to spread on top!

Mix together:

1 1/2 cups pumpkin seeds

1 cup sunflower seeds

1/2 cup flaxseeds

1/2 cup chia seeds

1/2 cup psyllium husk

1 tbsp maple syrup

2 tbsp extra virgin olive oil

1 1/2 tbsp tamari

1 tbsp sesame oil

Bake at 180 degrees Celsius for 50-60 mins.

Let stand to cool, slice, toast and top with your favourite lunch! 

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