Amazing 80/20 Bread

Gluten-free | Sugar-free | Dairy-free | Vegan 

Makes 1 loaf

Why it’s delicious

Most versions of this bread use whole oats as the base which is economical and easily sourced. For my protein boosted version I use Quinoa flakes which will probably need to be sourced from a health food store, but if you are having trouble locating them, going back to the original oat version will still have you revealing a superb addition to your flip top bread bin. 

I like to use my amazing bread as a toast replacement covered in a silky layer of ripe avocado  or juicy tomatoes as well as slathered with my homemade sugar free jam or nutritional yeast. Try it under poached eggs topped with mixed salad greens for an energizing delicious brunch. 

Helpful hints and tips

This bread will last for up to 2 weeks if stored covered in the refrigerator and it can be frozen for up to 3 months. 

Ingredients

• 180 g (6.3 oz) quinoa flakes or whole oats (not instant oats)
• 70 g (2.4 oz) sunflower seeds
• 60 g (2 oz) pumpkin seeds
• 40 g (1.4 oz) sliced or flaked almonds
• 2 tbsp chia seeds
• 4 tbsp psyllium husks 
• 1 tbsp ground cinnamon
• 1 tsp mineral salt
• 350 mls (11.8 fl oz) water
• 3 tbsp pure as inulin powder
• 60 mls (2 fl oz) extra virgin olive oil 

Method

1. Into a large mixing bowl add the quinoa flakes or oats, sunflower and pumpkin seeds,  almonds, chia seeds, psyllium husks, cinnamon and salt. Mix together lightly until all the ingredients are evenly distributed. 
2. Whisk together the water, inulin powder and olive oil in a jug and pour over the mixture in the bowl. (continue to page 2)
3. Using clean hands combine the contents of the bowl by squishing and mixing them between clean fingers until all the dry ingredients have been saturated by the liquids. 
4. Press the mixture into a non-stick  23 cm or 9 inch loaf tin and leave covered in the refrigerator to soak for a couple of hours. 
5. When ready to cook the loaf, preheat your oven to 180C (350 F) and bake for 20 minutes.  Carefully remove the loaf from the tin and return it back to the oven to finish cooking directly on to the oven rack. Bake for a further 20 minutes or until the loaf sounds hollow when tapped on the base. Cool on a wire rack.