Wholesome seed loaf

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

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