100 g oatmeal
150 g sunflower seeds
100 g crushed flax seeds
100 g buckwheat flour
2 tbsp nut butter
2 tbsp chia seeds
2 tablespoons of psyllium
2 tbsp maple syrup
2 handfuls of walnuts
300 ml water
1 level tablespoon of salt
1 pinch of pepper
- Brown the sunflower seeds in a pan without oil on medium heat. Remove from the pan as they have slightly browned and leave to cool.
- Mix all the dry ingredients together in a bowl (I always mix them with my hands because it’s easier).
- Mix the water with the maple syrup and add to the other ingredients.
- Add the nut butter and knead everything well.
- You can also add the sunflower seeds, which should have cooled by now.
- Line a baking tin with baking paper and evenly distribute the dough in it. Press well into the corners, otherwise the bread can develop holes.
- Place the batter together with the pan into the fridge for half an hour.
- Preheat the oven to 180°C/356° F top/bottom heat. Sprinkle the bread with sesame seeds and bake in the tin for 25 minutes.
- Then take out and bake without the tin (and without the paper) for another 15-20 minutes until it is slightly browned.
- Then, take it out of the oven and preferably leave to cool a bit before you cut it, otherwise it may break apart.
Tip: As the bread is ready, you can precut it into slices and freeze them. When you get hungry, just take out as many slices as you like and toast them. It’s practical AND delicious! 🙂