Seeded Loaf

Making non-traditional quick breads has always been a favorite hobby of mine . When I was 5, I told everyone that I would be a scientist, this is after my dream of becoming an astronaut became vapid. Baking itself is an exact science which provided me with the opportunity to play pretend scientist. The labour of love, patience and aroma of any baked goods is nostalgic and comforting. Memories with our loved ones at some point involved baked sweets. Birthdays, celebrations and afternoon teas wouldn’t be complete without freshly baked loaf, cakes or cookies. In this nut loaf recipe, it doesn’t require complexity as much as traditional bread. All you have to do is mix everything up, let it rest and bake. Nutty flavours, soft texture and delightful aroma, its lovely to have it every morning toasted buttered or just as it is. This also keeps well and can be frozen. This is my take on many similar recipes available online and have tweaked it a bit to make it easier more flavorful and economical to make .

Ingredients:
1 cup sunflower seeds
1 1/2 cup rolled oats and 1/2 cup whole mixed nuts
2 tablespoon ground Chia or flax seeds and dissolved in 6 tablespoon water . (Available at local grocer’s bulk bin isle)
*** 2 tablespoons psyllium husk (available at a health shop/loval grocer/pharmacy)
1 teaspoon sea salt
1 tablespoon molasses or honey or plain sugar
3 tablespoons oil (if vegan) of your choice or melted butter
1 1/2 cup hot water
1/2 tsp smoked paprika,
1 tsp chopped rosemary or 1 tsp dried rosemary
pinch of chili powder
*1 small loaf tin
*** Omit if not available

Method:
1. Preheat the oven at 200°C .
2. Prepare the egg substitute by dissolving ground Chia or flax seeds in 6 tablespoon water . Set aside and let it soak for at least 10 minutes.
3. Prepare hot water, then mixed together all remaining ingredients into a big bowl . Add hot water and mix completely . Line the loaf tin with baking paper or just grease it with oil. Tip the mixture into the tin and let it stand for 15 minutes until all water has been absorbed by the dry mix. Bake it at 200°c bake it for 30 minutes. Rotate loaf and cook for another 20 minutes at 180°C.
3. Let it cool completely . You can slice the entire loaf and freeze it. Best served toasted with butter or jam.