Name: Rosemary + Olive Seed Loaf
Ingredients: 1 cup sunflower seeds; 1/2 cup sesame seeds; ½ cup pepitas, roughly chopped if they’re large; 1 ½ cups oats; 2 tbsp chia seeds; 4 tbsp psyllium seed husks; ½ cup flax seeds or meal; 2 tbsp black olives, pitted and roughly chopped; 1 tbsp rosemary fresh, or 2 tbsp dried; 1 tsp dulse flakes; 1 tbsp maple syrup or honey; 3 tbsp melted coconut or olive oil, butter or ghee; 2 cups clean water; 1 tsp sea salt, and more to garnish before baking

Posted November 1, 2024

AuthorJanella

Rating

Yields1 Serving

1 cup sunflower seeds

1/2 cup sesame seeds

½ cup pepitas, roughly chopped if they’re large

1 ½ cups oats

2 tbsp chia seeds

4 tbsp psyllium seed husks

½ cup flax seeds or meal

2 tbsp black olives, pitted and roughly chopped

1 tbsp rosemary fresh, or 2 tbsp dried

1 tsp dulse flakes

1 tbsp maple syrup or honey

3 tbsp melted coconut or olive oil, butter or ghee

2 cups clean water

1 tsp sea salt, and more to garnish before baking

Method
• For this recipe I use a flexible, silicone loaf pan or else grease and line a loaf tin with grease-proof paper. Set your oven to 180oC.

• In a bowl mix together all of the dry ingredients and combine well.
• In a separate bowl whisk together the melted oil, maple syrup and water until combined.
• Pour the wet ingredients into the dry ingredients and mix well until everything is completely soaked and the dough becomes very thick. Like a bliss ball. Add a little extra water if it’s just too thick or not coming together like a dough.
• Empty this mixture into your loaf pan making sure it’s filled to the corners, and smooth on top by using a spatula or the back of a spoon.
• Let it sit out on the counter for at least 5 mins to allow the chia, flax and psyllium husks to soak up the water. It’s ready to bake when the loaf retains its shape when you pull the sides of the pan or dough away from the sides.
• Place loaf pan in the oven on the middle rack, and bake for 30 minutes.
• Carefully tip the loaf out of its tin then carefully place it back into the oven upside down, directly on the rack, and bake for another 30-40 minutes. (I find it easier to have a separate cooling or oven rack nearby to tip it into - then place this rack back into the oven.
• Loaf is done when it sounds hollow when tapped and golden all over.
• Store your loaf in a tightly sealed container for up to five days. It freezes well too. I slice it before freezing for quick toast! Or slice very thinly and toast in a sandwhich press for a crisp bread/cracker.

CategoryMetal

Ingredients