65 g Sunflower seeds
 80 g Whole flax seeds
 60 g Pumpkin seeds
 50 g Chia seeds
 160 g Oats (rolled)
 1 tbsp Psyllium husks (heaped)
 ¼ tsp Sea salt
 3 tbsp Avocado oil
 350 ml Water

1. In a large bowl, combine sunflower seeds, flax seeds, pumpkin seeds, chia seeds, oats, psyllium husks and salt. Mix well.


2. In a separate bowl, whisk together the avocado oil and water. Add the wet ingredients to the dry ingredients and mix very well until everything is combined.


3. Line a loaf pan with parchment paper, allowing the ends of the parchment to come higher than the sides of the pan. Pour in the mixture. Let it stand for two hours (or overnight) to thicken further.


4. Preheat the oven to 350oF (180oC). Place the loaf pan in the oven and bake for 20 minutes. Then remove the loaf from the pan by pulling up the sides of the parchment. Remove the parchment and place the loaf upside down directly on the oven rack and bake for another 30 minutes.


5. Remove from the oven and let it cool completely before slicing. Enjoy!

gluten free seed loaf
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