NUT & SEED PROTEIN BREAD (gluten, dairy & egg free)

makes 1 loaf

135g sunflower/pumpkin seeds

90g flax/linseeds

65g hazelnuts/almonds roughly chopped

145g gluten free oats or quinoa flakes if you want grain free (paleo)

2 tbsp chia seeds

4 tbsp psyllium seed husks

1/2 tsp sea salt

1 tbsp honey

3 tbsp melted coconut oil

350mls water

1. Line a 2lb loaf tin
2. Combine all the ingredients together mixing well
3. Pour into the loaf tin and leave to soak for at least 2 hours
4. Pre heat oven to 175C gas mark 5
5. Place loaf tin on middle rack and bake for 30 mins
6. Remove bread from tin and place upside down directly on rack and bake for another 30 mins
7. Bread is done when it sounds hollow when tapped
8. Allow to cool completely before slicing
9. It will last for up to 5 days and is best stored in the fridge
10. Can be sliced and individually wrapped in cling film and frozen. Pop it into toaster directly from freezer.