Nutty Bread

• Even though I say it takes 3 hours to make, you only spend about 10 minutes of that time actually working.
• There’s nothing to stop you going for a walk or run while you wait for the bread to set.
• I double the amount, slice the cooked loaves and freeze them. You can take a slice of this bread straight from the freezer and pop it in the toaster.

Prep time: 5 minutes
Cook time: 3 hours (including time to cool)
Makes: 1 loaf

Nutritional Information:

• Protein: 63.8g
• Fat: 142.7g
• Carbohydrates: 181.9g
• Fibre: 32.3g
• Calories: 232

Ingredients:

• 250g porridge oats
• 100g flaked almonds
• 50g hazelnuts, roughly chopped
• 50g pine nuts
• 4 tbsp psyllium seed powder
• 1 tsp fine sea salt (add an extra ½ tsp if using coarse salt)
• 3 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 350ml water

Method:  

1. Mix all of the dry ingredients in a large bowl.
2. Whisk the coconut oil, maple syrup and water in a measuring jug.
3. Pour this liquid into the dry ingredients and mix until combined.
4. The dough should be very thick. If it becomes too thick to mix, add a few teaspoons of water until it is manageable.
5. Scrape the dough into a 900g (2lb) silicone loaf tin and leave it to sit at room temperature for at least 2 hours. This allows the psyllium seed powder to bind the bread.
6. Preheat the oven to 180°C/350°F/gas 4.
7.  Place the loaf pan on the middle rack of the oven and bake for 20 minutes.
8.  Carefully remove the bread from the loaf and place the bread upside down directly on the oven rack.
9. Bake for another 40–50 minutes. The bread is cooked once it sounds hollow when tapped.
10. Place the bread on a wire rack and leave it to cool fully. Store in an airtight container for up to five days. Alternatively, freeze the loaf whole or in slices.