Wholesome seed loaf
Preheat the oven to 190°C.
Line a loaf tin with baking paper (leaving extra at the ends so it can be easily lifted out).
Add everything except the tahini and water to a large mixing bowl and stir to combine.
then and in the tahini and water and stir into a thick, doughy paste.
Place the dough in the lined tin and use your hands to evenly spread it flat.
Bake for 50 minutes. Remove from the oven.
Let sit for a couple of minutes before lifting out the loaf. Place on a cooling rack for 15 minutes before slicing into 12-14 slices.
Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.
1 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup mixed seeds of choice ( hemp, sesame, or finely chopped nuts)
1/4 cup ground flaxseed
1/4 cup chia seeds
1/4 cup psyllium husk powder
1/2 tsp sea salt
1/2 tsp date syrup
1/4 cup tahini
1 1/4 cup water