This deliciously tasty vegan loaf is packed full of essential fatty acids that are great for the body and the skin. With added Turmeric it has anti-inflammatory and anti-viral properties too. It is so quick to make and will last a long time (freezes well), if of course the family don’t scoff the lot in one sitting! Great as an after school snack, delicious with soup, perfect for breakfast with smashed avocado or scrambled eggs, but just as scrummy on it’s own.
500g gluten free jumbo oats
6 tbsp flaxseeds
6 tbsp shelled hemp seeds
6 tbsp chia seeds
6 tbsp sunflower seeds
1½ tsp Turmeric powder
1 tsp cinnamon
1 tsp ginger
½ tsp Sea Salt or Himalayan salt
4 cups of water
Heat oven to 200C
Line a 2lb loaf tin with baking parchment
Mix all the dry ingredients together in a bowl
Add the 4 cups of water and stir well.
Pour the mixture into the prepared tin, making sure it’s level
Place in the oven and cook for 50mins.
When the 30mins is up, turn off the oven but leave the bread inside until it cools completely. You want it to continue to cook.
Remove from oven when cold, slice and enjoy.
Great toasted too!