Seeded Easter Bread

The more seeds and texture, the better! This is crunchy and amazing for sweet or savoury. A nice bit of butter and sea salt will go a long way here. Or it’s nice with pesto or hummus. Not to mention it is SO easy!

GF/Vegan
Makes 1 loaf
Ingredients:
400g oats, blended in a high-speed blender until they are a flour-like consistency.
10g / 1tsp fast action yeast
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
50g pine nuts
50g chia seeds
2 tsp salt
2 tbsp apple cider vinegar
1 carrot, grated (90g)
2 tsp vanilla extract
350ml lukewarm water

Preheat the oven to 200C degrees. Grease and line a loaf tin with baking paper. I used a 1lb / 500g tin.
In a large bowl, all the ingredients are together except the water. Mix everything together.

Then slowly pour in the water and bring the dough together into a slightly sticky consistency. You might not need all the water.

Spoon dough into the loaf tin and make sure you really try to neaten the top so that it is flat. Place into the middle of the oven and bake for 1h-1h 10mins or until the top is quite hard and a little bit golden.

Turn out and eat straight away or it is even better after a few hours.