Super Seeded Fruit Loaf

Made using whole grains, nuts and seeds and without flour, this fruit loaf is packed full of nutrients, fiber and is Sure to satisfy even the biggest bread cravings.

I came across the recipe for "The Life Changing Loaf of Bread" on the beautiful blog My New Roots by Nutritionist and kitchen wizz Sarah Britton- her cook book is now out too and I highly recommend heading over and checking out the original post

This is my adaptation on the original recipe . Ive kept the base recipe the same but have added some mixed dried fruit into it to sweeten it up. This makes a great trail bar and would be a great snack for lunch boxes ( just remove the nuts if your school is "Nut Free")

 

Super Seeded Fruit Loaf
Makes 1 loaf

 

Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Optional Fruit- 1 cup mixed dried fruit. I used Apricots andsultanas but i think that Dates would be awesome.

Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!