This nut and seed loaf is not your typical loaf of bakery bread. It is moist, chewy and has the occasional crunch of hazelnuts. Packed with seeds like flax, chia and sunflower, it is incredibly rich in Omega fatty-acids, anti-oxidants and minerals like magnesium and selenium.
In a mixing bowl, combine the seeds, nuts, oats and psyllium husk.
In a separate bowl, combine the remaining ingredients and stir until the salt and honey have dissolved together.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until liquid has been almost completely absorbed.
Pour into a loaf pan and set aside for 12 – 24 hours.
Preheat oven at 180°C.
Place the loaf on the middle rack in the oven and bake for 20 minutes.
Unmould carefully and return to oven to bake for a further 40 – 50 minutes.
Allow to cool completely before slicing.
Enjoy with your favourite sweet or savoury toppings.