This loaf is delicious dunked into sweet potato soup or super-green pea soup, or served alongside sweet potato and lentil curry.

Gluten-free loaf
Ingredients
- 85 g (¾ cup) quinoa flakes you can use buckwheat flakes if preferred
- 85 g (¾ cup) gluten-free rolled oats
- 85 g (¾ cup) ground almonds
- 2 tbsp chia seeds
- 140 g (1 cup) sunflower seeds
- 85 g (½ cup) golden linseeds (flaxseeds)
- 3 tbsp psyllium husks
- 1 tsp sea salt
- 4 tbsp extra virgin olive oil
- 375 ml (1½ cup) filtered water
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Instructions
- Grease and line a 21 x 11cm (900g/2lb) loaf tin with baking parchment.
- Place the quinoa flakes, oats, ground almonds, chia and sunflower seeds, golden linseeds, psyllium husks and salt in a large bowl and mix to combine.
- Place the oil, water, apple cider vinegar and honey in a large jug and whisk to combine. Pour into the dry ingredients and mix well to combine. Tip the mixture into the prepared tin. Refrigerate for 6 hours or overnight.
- Preheat the oven to 150°C (300°F). Bake for 1–1.5 hours, or until golden brown and firm to the touch. Allow to cool in the tin completely before turning out and slicing to serve.
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