85g(¾ cup) quinoa flakesyou can use buckwheat flakes if preferred
85g(¾ cup) gluten-free rolled oats
85g(¾ cup) ground almonds
2tbspchia seeds
140g(1 cup) sunflower seeds
85g(½ cup) golden linseeds (flaxseeds)
3tbsppsyllium husks
1tspsea salt
4tbspextra virgin olive oil
375ml(1½ cup) filtered water
1tbspapple cider vinegar
1tbsphoney
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.
Notes
Slice and freeze the loaf, then take a single slice when needed.