Ingredients

250g. of almonds
250g. quinoa flakes, or brown rice
300g. pumpkin seeds
200g sunflower seeds
2 tbsp. chia seeds
3 heaped tbsp. psyllium husk powder
2 tbsp. dried mixed herbs

Preparation method

1. Place the almonds, quinoa flakes and half the pumpkin seeds in a food processor and process until smooth.
2. Add this mixture to a bowl containing the remaining pumpkin seeds, sunflower seeds, chia seeds, psyllium husk powder, dried herbs and salt to taste.
3. Add 2½ glasses of cold water to the bowl and mix.
4. Heat the oven to 180C
5. Let the mixture sit for an hour.
6. Once the mixture is really firm, grease the base of a loaf tin with coconut or olive oil, pour the mixture in and press it down with a spoon. Bake in the oven for 40 minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any of the mixture sticking to it. Finally, slice, smother on your favourite toppings and enjoy.
7. Storing the bread in the fridge makes it last longer, and you can freeze it, too.

To serve

Toast a slice of your nut bread and fry an egg in a tsp coconut oil. A very satisfying breakfast. (Cut the bread into slices and freeze the rest of your bread to use again on Friday)

Psyllium husks are a fantastic source of fibre, aid digestion and give you a full feeling