Folio

Plant Food

"This bread manages to be filling but light, can be topped with savoury or sweet treats, and is a blessing to your skin. It’s one of the rare occasions I use the oven in the summertime. You can sub out the nuts and seeds listed with what you have on hand, just don’t skip the flax or chia seeds as they (along with the psyllium husk) bind the bread together."

— Jasmine Smikle

27.07.22 Plant Food

Super Seed Loaf

INGREDIENTS

½ cup millet

1 cup pumpkin seeds

½ cup sesame seeds

½ cup quinoa

½ cup flax seeds

¼ cup chia seeds

2 cups oats

½ cup psyllium husk

2 tsps kosher or sea salt

1 ¼ cup olive oil, coconut oil, or ghee

2 tbsps maple syrup or honey

3 cups boiling water

METHOD

Lightly toast nuts, seeds, millet, and quinoa until golden brown and fragrant.

  1. Once cooled, place in a large bowl, and mix to combine with remaining dry ingredients.
  2. Pour oil, sweetener of choice and boiling water over the dry ingredients, and begin to stir thoroughly, with vigour, ideally mixing with your hands when the water has slightly cooled.
  3. Line a loaf pan with parchment paper, grease the pan and parchment with an oil of your choice.
  4. Pack the nut mixture into the loaf pan, smoothing out the surface, then let sit at room temperature for 2-3 hours.
  5. Bake at 400 degrees F for 1 ½ hours, or until golden brown. Let cool before slicing.
  6. Enjoy with honey and nut butter, a generous schmear of hummus, or a piece of your favourite cheese.

Note: This bread freezes well. Slice first, then freeze slices separated with parchment or wax paper to ensure they don’t stick together. Simply toast to serve.