This is a fabulous vegan loaf that is super tasty and packed full of essential fatty acids that are great for the body and the skin. 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 for breakfast with smashed avocado or scrambled eggs, but just a delicious on it's own.
250g gluten free jumbo oats
3 tbsp flaxseeds, shelled hemp seeds, chia seeds, sunflower seeds
1 tsp cinnamon
1 tsp ginger
Good pinch or two of himalayan salt
2 cups of water
Heat oven to 200C
Line a 8x4" loaf tin with baking parchment
Mix all the dry ingredients together in a bowl
Add the two 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 30mins. 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.