sharing recipes from one generation to the next
Leah made this loaf when we visited her in Brisbane a few weeks ago. We finished her preprepared loaf, so she made another allowing me to see firsthand how easy it was to throw together. The process is a little like magic. The loaf becomes firm as it rests before baking. The oats, chia seeds and psyllium husks absorb all the moisture and expand to hold the loose nuts and seeds together.
The flavour is nutty and toasty, the texture crunchy and chewy. It’s a loaf with presence unlike most gluten free bread. I’ve enjoyed this bread with both sweet and savoury toppings. It is just delicious!
1/2 cup flax seeds
1/2 cup almonds, hazelnuts or walnuts, roughly chopped
1 1/2 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium husk
1 tsp fine sea salt
1 tablespoon maple syrup
1 1/2 cups water
Line a loaf tin with baking paper so that it comes up over the sides like “loaf handles.”
Combine the melted butter, water and maple syrup in a jug.
Pour the liquids into the dry ingredients and stir well to combine. Work quickly as the mixture will thicken rapidly.
Press the dough into the paper lined loaf tin and allow to stand for at least 2 hours. Preheat the oven to 180c.
Bake the loaf for 20 minutes then turn the loaf out of the tin directly onto the oven rack. Bake a further 30-40 minutes or until the loaf sounds hollow when tapped.
Cool before slicing thickly. Makes 1 loaf