- 135 g sunflower seeds
- 90 g flaxseeds
- 65 g slivered almonds
- 145 g rolled oats
- 2 tbsp chia seeds
- 4 tbsp Psyllium husk
- 1 tsp sea salt
- 1 tbsp Maple syrup
- 3 tbsp coconut oil, melted
- 350 g water
Put all ingredients into Thermomix, knead / 3 minutes
Line a loaf tin with baking paper
Pour kneaded dough into loaf tin
*Hint...if there is dough stuck to blades turn TM back on and whiz for a few seconds to get most of it onto the sides where you can scrape it off
Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight.
* Preheat oven to 175°C.
* Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
* Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
This is an amazing recipe from the blog www.mynewroots.org that I've converted for Thermomix
You can make this a gluten free loaf by subsituting the oats for Quinoa Flakes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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